Steak with Citrus Salsa Recipe

Steak with Citrus Salsa Recipe photo by Taste of Home

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A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania

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Steak with Citrus Salsa Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 4-6 Servings

15 15 30

Ingredients

1/2 cup soy sauce
1/4 cup chopped green onions
3 tablespoons lime juice
2 tablespoons brown sugar
1/8 teaspoon hot pepper sauce
1 garlic clove, minced
1-1/2 pounds beef top sirloin steak (about 1 inch thick)
SALSA:
2 navel oranges, peeled, sectioned and chopped
1/4 cup chopped green onions
2 tablespoons orange juice
2 tablespoons red wine vinegar
2 tablespoon chopped lemon
1 tablespoon chopped lime
1 tablespoon sugar
1 tablespoon minced fresh cilantro
1 teaspoon minced jalapeno pepper
1/2 teaspoon grated lemon peel
1/2 teaspoon grated lime peel
1/8 teaspoon salt

Directions

In a large resealable plastic bag, combine the first six ingredients; add beef. Seal and refrigerate for 2 hours or overnight, turning occasionally.
Drain and discard marinade. Broil or grill steak, uncovered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Combine salsa ingredients in a bowl. Cut steak across the grain into thin slices. Serve with salsa. Yield: 4-6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 6 ounces equals 203 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 719 mg sodium, 13 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Steak with Citrus Salsa in Taste of Home December/January 2000, p27

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Steak with Citrus Salsa

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(1-1) of 1 reviews

Reviewed on Aug. 25, 2011 by MissElphe

Loved IT! We didn't add the grated peel (no grater) but it was fantastic! We served it with corn on the cob and it seemed to work pretty ok. :") Enjoy!