Fuzzy Navel Steak
Indulge in the vibrant flavors of summer with this irresistible Fuzzy Navel Steak recipe. Perfectly marinated ribeye steaks are infused with a sweet and tangy blend of fresh orange juice, peach nectar, and a splash of peach schnapps, creating a bold flavor profile reminiscent of the classic cocktail. A touch of honey and fresh rosemary adds depth and balance, while the olive oil and garlic ensure maximum juiciness and aroma. Grilled to perfection in just minutes, these steaks are juicy, tender, and bursting with citrusy-peach goodness. Ideal for a backyard cookout or an elevated weeknight dinner, this recipe is a unique twist on traditional steak that's sure to impress. Serve with a fresh garnish of rosemary and orange wedges for a stunning presentation!
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Recipe Information
Ingredients
- 2 pieces (12 oz each) Ribeye steak (or steak of choice)
- 1 cup Fresh orange juice
- 0.5 cup Peach nectar
- 2 tablespoons Peach schnapps
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 2 pieces Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium mixing bowl, whisk together the orange juice, peach nectar, peach schnapps, olive oil, honey, minced garlic, chopped rosemary, salt, and black pepper to create the marinade.
Place the ribeye steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours (overnight for best results).
When ready to cook, preheat your grill or grill pan to medium-high heat.
Remove the steaks from the marinade and allow any excess to drip off. Discard the used marinade.
Place the steaks on the preheated grill and cook for 4-6 minutes per side for medium-rare doneness, or adjust the time based on your preferred level of doneness.
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the steaks warm, optionally garnished with a sprig of fresh rosemary and a wedge of orange for added flair.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 36.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
