Citrus Marinated Steak with Fresh Citrus Salsa Recipe

Fresh citrus and steak are a winning combination. Here, a hearty bone-in steak soaks up a zesty marinade of orange, grapefruit and lime, then hits the grill for a smoky, caramelized crust.

A quick salsa of juicy oranges and Ruby Red grapefruit adds a sweet, tangy finish on top. It’s an easy way to bring a little Florida sunshine to steak night.

Ingredients

You’ll need about 4 Navel Oranges and 2 Grapefruit for this recipe.

For the marinade:

• ½ cup fresh orange juice
• ¼ cup fresh Ruby Red grapefruit juice
• 2 Tbsp. fresh lime juice
• 1 tsp. grated orange zest
• 3 Tbsp. olive oil
• 2 Tbsp. low-sodium soy sauce
• 3 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped
• 1 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. black pepper

For the steak:

• 2 bone-in ribeye or strip steaks (about 1¼ lbs. each, 1 to 1½ inches thick)
• Flaky sea salt, for finishing

For the citrus salsa:

• 2 navel oranges, peeled, segmented and chopped
• 1 Ruby Red grapefruit, peeled, segmented and chopped
• ¼ cup thinly sliced green onions
• 2 Tbsp. chopped fresh cilantro or parsley
• ½ jalapeño, seeded and minced
• 1 Tbsp. fresh lime juice
• Pinch of salt

For garnish (optional):

• Orange halves or wedges

Directions

Marinate the steak:

1. In a medium bowl, whisk together the orange juice, grapefruit juice, lime juice, orange zest, olive oil, soy sauce, garlic, jalapeño, paprika, cumin and pepper.
2. Place the steaks in a large resealable plastic bag set in a shallow dish. Pour in the marinade, seal and refrigerate for 2 to 6 hours, turning the bag occasionally.

Make the citrus salsa:

3. In a non-metal bowl, stir together the green onions, cilantro, jalapeño, lime juice and salt.
4. Gently fold in the chopped oranges and grapefruit. Cover and chill for at least 30 minutes so the flavors can blend.

Grill and serve:

5. Take the steaks out of the refrigerator about 30 minutes before grilling. Remove from the marinade, discard the marinade and pat dry.
6. Heat the grill for two-zone cooking, with one side on high and the other on low.
7. Sear the steaks over high heat for 3 to 4 minutes per side, until a deep brown crust forms.
8. Move to the cooler side, close the lid and cook until the steaks reach 130°F for medium-rare (140°F for medium), about 5 to 8 minutes more.
9. Let rest for 10 minutes. Sprinkle with flaky sea salt.
10. Serve whole or slice off the bone against the grain. Top with citrus salsa and garnish with orange halves.

No grill? Sear the steaks in a hot cast iron skillet for 3 to 4 minutes per side, then finish in a 400°F oven until they reach your desired doneness.

Tips for Success

• Why mix your citrus: Navel oranges bring sweetness, Ruby Red grapefruit adds a tangy, slightly bitter edge and lime keeps everything bright. Together they balance the rich, beefy flavor of steak.
• Don’t over-marinate: Citrus juice is acidic, and leaving steak in it too long can make the surface mushy. Stick to 6 hours or less.
• Swap the cut: This marinade is also great on flank, skirt or sirloin steak. These thinner cuts cook faster, about 5 to 7 minutes per side over direct heat, and should always be sliced thinly against the grain.

Shop grove-fresh Navel Oranges and Ruby Red Grapefruit while they’re in season.