Monday, July 6, 2009

Ranch Steaks with Citrus-Jalapeño Mojo

Willy says lets check out this fun sounding recipe. Willy can hardly say the words much less decide how great it might be.

If you try this one let Willy know - Willy may try this weekend. Here it is.

  1. 4 beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
  2. Black pepper
  3. Salt
    Citrus-Jalapeño Mojo:
  1. 3 cups bottled fresh-squeezed orange juice
  2. 1/4 cup fresh lime juice
  3. 1/2 small red onion, finely chopped
  4. 1 small jalapeño pepper, finely chopped
  5. 1 tablespoon freshly grated orange peel
  6. 4 cloves garlic, finely chopped
  7. 1 teaspoon cumin seeds
  8. Salt and pepper
  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 minutes or until sauce is reduced to about 1-1/2 cups. 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 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) 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.

Smoking good stuff!!

10-4 Willy