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Steak with Citrus Salsa

 Steak with Citrus Salsa
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
4-6 ServingsPrep: 15 min. + marinating Grill: 15 min.

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.

2 of 2

Steak with Citrus Salsa (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.