Citrus Sirloin Steak Recipes

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CITRUS SIRLOIN STEAK



Citrus Sirloin Steak image

The mild citrus flavor of Carol Towey's marinade offers a nice change of pace from usual steak seasonings. "It's easy to prepare the steak the night before, then throw it on the grill before dinner," says the Pasadena, California cook.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 5

2 medium unpeeled lemons, quartered
1 medium unpeeled orange, quartered
1/2 cup vegetable oil
1 garlic clove, minced
1 beef top sirloin steak (about 2-1/2 pounds and about 1-3/4 inches thick)

Steps:

  • In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times., Drain and discard marinade. On a covered grill over medium-hot heat, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

ITALIAN MARINATED SIRLOIN STEAK



Italian Marinated Sirloin Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

Steps:

  • Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
  • Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
  • Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

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

CITRUS STEAKS



Citrus Steaks image

Brighten up those cold winter nights with a burst of citrus! Clementines and beef make a delicious pairing in this special dinner for two.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 beef top sirloin steaks (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
2 clementines, peeled and sectioned
1 green onion, chopped
1 tablespoon finely chopped walnuts, toasted
1/3 cup dry red wine or reduced-sodium beef broth
Hot cooked rice, optional

Steps:

  • Sprinkle steaks with salt and pepper. In a large nonstick skillet, cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm. , Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired.

Nutrition Facts : Calories 311 calories, Fat 14g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 357mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

CITRUS STEAK SALAD



Citrus Steak Salad image

Toss together this super-satisfying salad for a fast meal that won't weigh you down.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 9

4 strip steaks (4 to 6 ounces each)
Coarse salt and ground pepper
2 navel oranges, peel and pith removed
2 tablespoons vegetable oil, such as safflower
2 tablespoons honey
1 teaspoon finely grated peeled fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 small red onion, halved and thinly sliced
4 carrots, cut into matchsticks

Steps:

  • Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.
  • Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.

Nutrition Facts : Calories 508 g, Fat 29 g, Fiber 6 g, Protein 32 g

CITRUS GRILLED SIRLOIN STEAK



Citrus Grilled Sirloin Steak image

Make and share this Citrus Grilled Sirloin Steak recipe from Food.com.

Provided by threeovens

Categories     Steak

Time 30m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 5

2 medium lemons, quartered
1 medium orange, quartered
1/2 cup vegetable oil
1 garlic clove, minced
1 (2 1/2 lb) boneless sirloin steaks, 1 3/4 inch thick

Steps:

  • Cook the lemon and orange wedges in the oil for about 15 minutes over medium heat, stirring often. Add garlic and cook 1 or 2 minutes.
  • Meanwhile, place steak in a shallow baking dish and pierce flesh about every inch with a fork. Pour citrus mixture over steak and marinate in refrigerator overnight, turning 3 or 4 times.
  • Drain and discard marinade. Grill meat over medium high heat about 9 to 10 minutes on each side to desired doneness. Rare registers 125 degrees on a meat thermometer.

SPICY CITRUS SKIRT STEAK



Spicy Citrus Skirt Steak image

You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big buttery flavor with something salty, spicy or fresh. In this recipe, the grilled steak rests in a tart sauce of tangerine, soy sauce, ginger and vinegar that is reminiscent of ponzu, with hints of citrusy bitterness similar to the dried tangerine peel used in Sichuan and Hunan cooking. Here, that bittersweet edge comes from charring the fruit and peel. Serve with rice or a grilled green vegetable like Chinese broccoli or asparagus.

Provided by Ali Slagle

Categories     dinner, meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds skirt steak (see Tips)
8 tangerines, satsumas or mandarin oranges, washed and halved horizontally
6 tablespoons unseasoned rice wine vinegar
6 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek or Sriracha, plus more as needed
1 (1-inch) piece ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
Kosher salt and black pepper
Neutral oil, such as grapeseed

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
  • While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
  • When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
  • As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.

GRILLED SIRLOIN STEAK WITH OLIVE SAUCE



Grilled Sirloin Steak With Olive Sauce image

A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). This recipe was posted in the local newspaper. Cooking time is actually the minimum marinating time.

Provided by Mercy

Categories     Lunch/Snacks

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs well-trimmed boneless beef top sirloin steaks, cut 1 to 1 1/4 inches thick
1/4 cup red wine or 1/4 cup port wine
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all-purpose flour
2/3 cup beef or 2/3 cup chicken broth
1/2 cup black pitted ripe olives or 1/2 cup stuffed manzanilla olives, drained and quartered
3 tablespoons fresh thyme or 3 tablespoons parsley, chopped

Steps:

  • Place steak in a zip-top plastic bag or in a shallow casserole dish.
  • Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
  • Close bag, turning to coat steak or turn steak over in dish.
  • Cover and refrigerate at least 2 hours or up to 24 hours.
  • Prepare charcoal or gas grill.
  • Drain steak, reserving marinade.
  • Sprinkle dried thyme, salt and pepper over steak.
  • Grill on a covered grill over medium-hot coals 6 minutes.
  • Turn; continue grilling 5 minutes for medium-rare doneness.
  • Transfer steak to carving board; tent with foil and let stand 5 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
  • Add flour; cook 1 minute or until bubbly, stirring frequently.
  • Add broth; simmer until sauce thickens, stirring occasionally.
  • Add reserved marinade and olives; simmer 2 minutes.
  • Season to taste with salt and pepper if desired.
  • Carve steak into thin slices; arrange on serving plates.
  • Spoon olive sauce over steak and top with thyme or parsley.

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