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Citrus Steaks

 Citrus Steaks
Brighten up those cold winter nights with a burst of citrus! Clementines and beef make a delicious pairing in this special dinner for two.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • Sprinkle steaks with salt and pepper. In a large nonstick skillet
  • coated with cooking spray, cook steaks in oil over medium heat for
  • 5-6 minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°).
  • 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. Yield: 2 servings.
Nutritional Facts: 1 steak with about 1/3 cup clementine mixture (calculated without rice) equals 311 calories,

2 of 2

Citrus Steaks (continued)

Nutritional Facts: 14 g fat (3 g saturated fat), 79 mg cholesterol, 357 mg sodium, 13 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.