Citrus Sauce For Vegetables Or As A Meat Marinade Recipes

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CITRUSY MEAT MARINADE



Citrusy Meat Marinade image

Make and share this Citrusy Meat Marinade recipe from Food.com.

Provided by HokiesMom

Categories     Low Protein

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

3/4 cup orange juice (no pulp)
1/4 cup reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons prepared mustard
1 tablespoon canola oil
2 garlic cloves, minced

Steps:

  • In a large resealable bag or "marinade container" combine all the ingredients well.
  • Add meat to marinade, seal bag or container and refrigerate a minimum of 4 hours or overnight - turn over a few times to coat.
  • Coat your grilling rack or pan with non-stick cooking spray before grilling.
  • Drain and discard marinade from meat - do not use as a baste!

CITRUS SAUCE - FOR VEGETABLES OR AS A MEAT MARINADE



Citrus Sauce - for Vegetables or As a Meat Marinade image

Besides dressing vegetables such as asparagus, carrots, broccoli and cabbage, this sauce can be used to marinate fish, poultry or pork dishes. This makes far more than is needed for a vegetable side dish, but it can be refrigerated or frozen for future use - but it can also be easily halved if desired (you only need 1-2 T per vegetable serving). It's low-fat too!

Provided by GeeWhiz

Categories     Sauces

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 6

2 1/2 cups fresh orange juice or 2 1/2 cups tangerine juice
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
3/4 cup reduced sodium soy sauce
1 tablespoon sesame oil
1/3 cup diced peeled fresh gingerroot

Steps:

  • In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens.
  • Pour sauce through a strainer into a bowl or storage container.
  • Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving.
  • *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.

Nutrition Facts : Calories 217.8, Fat 6.1, SaturatedFat 0.9, Sodium 2554.3, Carbohydrate 37.1, Fiber 1.5, Sugar 23, Protein 6

CITRUS-MARINATED BEEF FAJITAS



Citrus-Marinated Beef Fajitas image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 6 servings

Number Of Ingredients 55

3 cloves garlic, minced
1/2 cup vegetable oil
1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zest
1/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zest
1/4 cup roughly chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh jalapeno (from about 1 pepper)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
2 pounds skirt steak, trimmed of all visible fat and gristle
2 portobello mushrooms, sliced into 1/2-inch strips
1 large onion, peeled and sliced from root end to stem end into 1/4-inch strips
1 large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
Nonstick cooking spray
Vegetable oil, for sautéing
Tropical Salsa, recipe follows
Guacamole, recipe follows
Slow Cooker Texas Queso, recipe follows
Flour tortillas, warmed
Corn tortillas, warmed
Sour cream
Fresh cilantro
Shredded iceberg lettuce
Chopped tomatoes
Shredded Cheddar
Lime wedges
1 cup diced pineapple (1/2-inch dice)
1 cup diced watermelon (1/2-inch dice)
1/2 cup fresh cilantro leaves, chopped
1/2 cup diced peeled cucumber (1/2-inch dice)
1/2 cup diced mango (1/2-inch dice)
1/2 cup diced papaya (1/2-inch dice)
1/2 cup diced red bell pepper (1/2-inch dice)
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/2 large jalapeno, finely minced
1/2 small red onion, finely chopped
Tortilla chips, for serving
3 ripe Hass or Reed avocadoes, peeled, pits removed
1/2 small red onion, finely chopped
1/2 large jalapeno, seeds removed, finely minced
1 cup cilantro leaves, chopped
1/4 cup Cotija cheese, crumbled
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
Kosher salt
Tortilla chips, for serving
Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes
Two 10-ounce cans tomatoes with chilies, such as Rotel Original
Tortilla chips, for serving
Flour tortillas, for serving

Steps:

  • For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
  • Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
  • Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
  • Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
  • For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
  • In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
  • In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
  • In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
  • Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

CARLA'S CITRUS MARINADE



Carla's Citrus Marinade image

Categories     Condiment/Spread     Citrus     Garlic     Quick & Easy     Summer     Gourmet

Yield Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp)

Number Of Ingredients 8

2 large garlic cloves
1/3 cup olive oil
3 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup fresh lemon juice
1/4 cup fresh orange or lime juice
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.
  • Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.

MEDITERRANEAN MEAT MARINADE



Mediterranean Meat Marinade image

This is another one of my family's favorites. Everyone has always loved it...and it goes so well with any kind of meat.

Provided by LEANAD

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 12

¾ cup light olive oil
½ cup red wine vinegar
2 lemons, juiced
5 cloves garlic, crushed
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
crushed black pepper to taste

Steps:

  • Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.

Nutrition Facts : Calories 393 calories, Carbohydrate 11 g, Fat 42.3 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 6.1 g, Sodium 3.2 mg, Sugar 0.2 g

CITRUS STEAK MARINADE



Citrus Steak Marinade image

This a great steak marinade that has citrus and spice flavoring. The sugar will burn quickly on the grill so be mindful of the time the steak is on the grill.

Provided by Alan

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 6

4 cups pineapple juice
1 cup orange juice
¼ cup white sugar
¼ cup steak sauce (such as A.1.®)
2 tablespoons Worcestershire sauce
½ teaspoon ground ginger

Steps:

  • Whisk pineapple juice, orange juice, sugar, steak sauce, Worcestershire sauce, and ginger together in a bowl until evenly combined.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 55.3 g, Fat 0.5 g, Fiber 0.9 g, Protein 1.6 g, Sodium 316.2 mg, Sugar 43.5 g

GRILLED CITRUS STEAK



Grilled Citrus Steak image

We invite someone for dinner almost every weekend, and this recipe has never failed us. It can be prepared in just a few minutes. I like to serve it with vegetables and a salad. -Joan Whyte-Elliott of Fenelon Falls, Ontario

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

2/3 cup reduced-sugar orange marmalade
1/3 cup reduced-sodium soy sauce
1/3 cup lemon juice
1 tablespoon canola oil
2 pounds boneless beef top round steak (2 inches thick)

Steps:

  • In a large bowl, combine the orange marmalade, soy sauce, lemon juice and oil. Pour 1 cup marinade into a shallow dish. Score the surface of the steak with shallow diagonal cuts, making diamond shapes. Add the steak to the marinade and turn to coat; cover and refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. Grill beef, covered, over direct medium-hot heat for 3-4 minutes on each side or until browned. , Place beef over drip pan and grill, covered, over indirect medium heat for 25-30 minutes longer or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade.

Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 337mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

CITRUS SAUCE



Citrus Sauce image

This is the perfect sauce for our grilled salmon with citrus sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons sugar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
  • Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

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Top Asked Questions

What happens when you marinate meat in citrus juice?
The acids in citrus fruits can ‘cook’ meat. That’s why in recipes like Ceviche the fish actually does not cook from heat but by being soaked in citrus juices. Marinating in acidic ingredients should not be done for an extended time. The benefit of the acid is it breaks down connective tissue in the meat making it more tender.
What does citrus chicken marinade taste like?
Thanks to using all that fresh citrus, both juice and zest, you get a deliciously summery marinade you’ll want to make time and time again. You’ll love that it’s not overwhelming like some of those vinegar based chicken marinades can be. The splash of citrus is a nice welcome touch that always enhances the flavors of chicken.
How do you make marinade with lime juice?
Add lime juice, orange juice, garlic cloves, cumin, salt and pepper to a bag large enough to hold whichever meat you are marinating, or a large enough container that will allow the meat to lay flat. Place the meat into the bag and toss to coat in the marinade.
What is the best way to make marinade?
Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform. Tastes incredible with lamb, beef, pork...try it with your favorite! Marinate in the refrigerator for 2 hours or more before grilling.

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