{"id":41226,"date":"2026-11-09T10:00:00","date_gmt":"2026-11-09T10:00:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/marinated-flank-steak-with-citrus-salsa\/"},"modified":"2026-11-09T16:34:41","modified_gmt":"2026-11-09T16:34:41","slug":"marinated-steak-with-citrus-salsa","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/marinated-steak-with-citrus-salsa\/","title":{"rendered":"Citrus Marinated Steak with Fresh Citrus Salsa Recipe"},"content":{"rendered":"<p dir=\"ltr\">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.<\/p>\n<p dir=\"ltr\">A quick salsa of juicy oranges and Ruby Red grapefruit adds a sweet, tangy finish on top. It&#8217;s an easy way to bring a little Florida sunshine to steak night.<\/p>\n<h3 dir=\"ltr\">Ingredients<\/h3>\n<p dir=\"ltr\">You&#8217;ll need about 4 <a href=\"https:\/\/www.halegroves.com\/navel-oranges\/c\/ft_1001_7\/\">Navel Oranges<\/a> and 2 <a href=\"https:\/\/www.halegroves.com\/grapefruit\/c\/ft_1001_12\/\">Grapefruit<\/a> for this recipe.<\/p>\n<p dir=\"ltr\"><strong>For the marinade:<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>\u00bd cup fresh orange juice<\/li>\n<li>\u00bc cup fresh Ruby Red grapefruit juice<\/li>\n<li>2 Tbsp. fresh lime juice<\/li>\n<li>1 tsp. grated orange zest<\/li>\n<li>3 Tbsp. olive oil<\/li>\n<li>2 Tbsp. low-sodium soy sauce<\/li>\n<li>3 garlic cloves, minced<\/li>\n<li>1 jalape\u00f1o, seeded and finely chopped<\/li>\n<li>1 tsp. smoked paprika<\/li>\n<li>1 tsp. ground cumin<\/li>\n<li>1 tsp. black pepper<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>For the steak:<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>2 bone-in ribeye or strip steaks (about 1\u00bc lbs. each, 1 to 1\u00bd inches thick)<\/li>\n<li>Flaky sea salt, for finishing<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>For the citrus salsa:<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>2 navel oranges, peeled, segmented and chopped<\/li>\n<li>1 Ruby Red grapefruit, peeled, segmented and chopped<\/li>\n<li>\u00bc cup thinly sliced green onions<\/li>\n<li>2 Tbsp. chopped fresh cilantro or parsley<\/li>\n<li>\u00bd jalape\u00f1o, seeded and minced<\/li>\n<li>1 Tbsp. fresh lime juice<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>For garnish (optional):<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>Orange halves or wedges<\/li>\n<\/ul>\n<h3 dir=\"ltr\">Directions<\/h3>\n<p dir=\"ltr\"><strong>Marinate the steak:<\/strong><\/p>\n<ol dir=\"ltr\">\n<li>In a medium bowl, whisk together the orange juice, grapefruit juice, lime juice, orange zest, olive oil, soy sauce, garlic, jalape\u00f1o, paprika, cumin and pepper.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p dir=\"ltr\"><strong>Make the citrus salsa:<\/strong><\/p>\n<ol dir=\"ltr\" start=\"3\">\n<li>In a non-metal bowl, stir together the green onions, cilantro, jalape\u00f1o, lime juice and salt.<\/li>\n<li>Gently fold in the chopped oranges and grapefruit. Cover and chill for at least 30 minutes so the flavors can blend.<\/li>\n<\/ol>\n<p dir=\"ltr\"><strong>Grill and serve:<\/strong><\/p>\n<ol dir=\"ltr\" start=\"5\">\n<li>Take the steaks out of the refrigerator about 30 minutes before grilling. Remove from the marinade, discard the marinade and pat dry.<\/li>\n<li>Heat the grill for two-zone cooking, with one side on high and the other on low.<\/li>\n<li>Sear the steaks over high heat for 3 to 4 minutes per side, until a deep brown crust forms.<\/li>\n<li>Move to the cooler side, close the lid and cook until the steaks reach 130\u00b0F for medium-rare (140\u00b0F for medium), about 5 to 8 minutes more.<\/li>\n<li>Let rest for 10 minutes. Sprinkle with flaky sea salt.<\/li>\n<li>Serve whole or slice off the bone against the grain. Top with citrus salsa and garnish with orange halves.<\/li>\n<\/ol>\n<p dir=\"ltr\"><strong>No grill?<\/strong> Sear the steaks in a hot cast iron skillet for 3 to 4 minutes per side, then finish in a 400\u00b0F oven until they reach your desired doneness.<\/p>\n<h3 dir=\"ltr\">Tips for Success<\/h3>\n<ul dir=\"ltr\">\n<li><strong>Why mix your citrus:<\/strong> 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.<\/li>\n<li><strong>Don&#8217;t over-marinate:<\/strong> Citrus juice is acidic, and leaving steak in it too long can make the surface mushy. Stick to 6 hours or less.<\/li>\n<li><strong>Swap the cut:<\/strong> 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.<\/li>\n<\/ul>\n<hr \/>\n<p dir=\"ltr\"><em>Shop grove-fresh <a href=\"https:\/\/www.halegroves.com\/navel-oranges\/c\/ft_1001_7\/\">Navel Oranges<\/a> and <a href=\"https:\/\/www.halegroves.com\/grapefruit\/c\/ft_1001_12\/\">Ruby Red Grapefruit<\/a> while they&#8217;re in season.<\/em><\/p>\n","protected":false},"author":1,"featured_media":43066,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[255,44,78],"cuisine-recipe-category":[61],"cuisine-recipe-course":[34],"cuisine-recipe-cuisine":[],"class_list":["post-41226","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-grapefruit","tag-navel-oranges","tag-ruby-red-grapefruit","cuisine-recipe-category-entree","cuisine-recipe-course-dinner"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/43066"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41226"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41226"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41226"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41226"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}