Steak with Citrus Salsa Recipe
Steak with Citrus Salsa Recipe photo by Taste of Home
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Steak with Citrus Salsa Recipe

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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
Featured In: 32 Super Steak Recipes
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

6 ounce-weight: 203 calories, 5g fat (2g saturated fat), 46mg cholesterol, 719mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. In a large resealable plastic bag, combine the first six ingredients; add beef. Seal and refrigerate for 2 hours or overnight, turning occasionally.
  2. 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 thermometer should read 145°; medium, 160°; well-done, 170°).
  3. 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.
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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meaganteal User ID: 814898 224159
Reviewed Apr. 4, 2015

"this didn't work for us. We marinated the steak overnight, but once cooked, none of the flavor came through. The salsa was good, but never seemed to taste well with the steak."

MissElphe User ID: 6014426 75591
Reviewed Aug. 25, 2011

"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!"

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