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Ranch Steaks with Citrus-Jalapeño Mojo
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Total recipe time: 40 minutes
Makes 4 servings
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Ingredients
- 4 beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
 *Four beef tenderloin steaks, cut 1 inch thick (about 6 ounce each) or boneless top loin steaks, cut 3/4 inch thick (about 8 ounces each) may be substituted. Grill tenderloin steaks on charcoal grill, 10 to 14 minutes (on gas grill, 11 to 15 minutes); grill top loin steaks on charcoal grill, 7 to 10 minutes (on gas grill, times remain the same) for medium rare to medium doneness, turning occasionally.
- Black pepper
- Salt
Citrus-Jalapeño Mojo: - 3 cups bottled fresh-squeezed orange juice
- 1/4 cup fresh lime juice
- 1/2 small red onion, finely chopped
- 1 small jalapeño pepper, finely chopped
- 1 tablespoon freshly grated orange peel
- 4 cloves garlic, finely chopped
- 1 teaspoon cumin seeds
- Salt and pepper
Instructions
- To prepare Citrus-Jalapeño Mojo, combine all mojo ingredients except salt and pepper in large saucepan; bring to a boil. Boil 15 to 20 minutes or until sauce is reduced to about 1-1/2 cups. Strain and discard solids. Season sauce with salt and black pepper, as desired. Set aside.
- Meanwhile, season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steaks into thin slices. Season with salt, as desired. Drizzle with some Citrus-Jalapeño Mojo. Serve with remaining mojo.
Nutritional Information Per Serving
Nutrition information per serving, using shoulder center (ranch steak): 393 calories; 11 g fat (4 g saturated fat; 6 g monounsaturated fat); 114 mg cholesterol; 13 mg sodium; 23 g carbohydrate; 0.9 g fiber; 47 g protein; 6.9 mg niacin; 0.6 mg vitamin B6; 5.2 mcg vitamin B12; 6.3 mg iron; 51.8 mcg selenium; 11.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using tenderloin: 440 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 106 mg sodium; 23 g carbohydrate; 0.9 g fiber; 51 g protein; 15.0 mg niacin; 1.2 mg vitamin B6; 2.8 mcg vitamin B12; 4.0 mg iron; 58.1 mcg selenium; 9.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Cook's Notes
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