Grilled Citrus Steak
Fire up the grill and get ready to savor the bold, zesty flavors of Grilled Citrus Steak! This dish combines tender, juicy ribeye steaks with a vibrant marinade featuring orange juice, lime juice, honey, soy sauce, and a blend of warm spices like cumin and paprika. The steaks are infused with citrusy goodness during a luxurious marinade, then perfectly seared on the grill for a smoky char that complements their tangy, slightly sweet glaze. Topped with fresh cilantro and served alongside lime wedges for an extra burst of brightness, this recipe is a showstopper perfect for summer barbecues, date nights, or anytime you’re craving a steakhouse-worthy meal. Easy to prepare and bursting with flavor, this grilled steak is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces (12 oz each) Ribeye steak
- 0.3333333333333333 cup Orange juice
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 3 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 4 pieces (for serving) Lime wedges
Instructions
In a medium-sized bowl, whisk together the orange juice, lime juice, olive oil, soy sauce, honey, minced garlic, ground cumin, paprika, 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 well coated.
Seal the bag or cover the dish with plastic wrap, then marinate the steaks in the refrigerator for at least 2 hours, or up to 8 hours for maximum flavor.
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
Remove the steaks from the marinade and pat them dry with paper towels. Discard the marinade.
Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or until the desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).
Transfer the steaks to a cutting board and let them rest for 5 minutes to retain their juices.
Garnish the steaks with freshly chopped cilantro and serve with lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 6004 mg | 261% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 26.4 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2516 mg | 54% | |
*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.
