Ranch Steaks with Citrus Jalapeño Mojo
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 20 MIn. Cook Time| Ingredients |
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| 4 Tender Ridge® Angus beef shoulder center steaks (Ranch Steaks), cut 1 in. thick (about 8 oz. each) |
| black pepper |
| salt |
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| Citrus-Jalapeno Mojo: |
| 3 c. bottled fresh-squeezed orange juice |
| 1/4 c. fresh lime juice |
| 1/2 small red onion, finely chopped |
| 1 small jalapeno pepper, finely chopped |
| 1 Tbsp. freshly grated orange peel |
| 4 cloves garlic, finely chopped |
| 1 tsp. cumin seeds |
| salt and pepper |
Directions:
1. To prepare Citrus-Jalapeño Mojo, combine all mojo ingredients except salt and pepper in large saucepan; bring to a boil. Boil 15 to 20 min. or until sauce is reduced to about 1-1/2 c. Strain and discard solids. Season sauce with salt and black pepper, as desired. Set aside.
2. Meanwhile, season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 min. (over medium heat on preheated gas grill, covered, 12 to 16 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into thin slices. Season with salt, as desired. Drizzle with some Citrus-Jalapeño Mojo. Serve with remaining mojo.
Nutrition information per serving uses boneless shoulder center steak.
Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 393; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 114mg; Total Carbs: 23g; Fiber: 1g; Protein: 47g; Sodium: 130mg;Wine Pairings:
Cabernet Sauvignon & Sangiovese, Pinot Noir, Shiraz/Syrah