Quick Grilled Blood Orange Chuck Steak Recipe

I realized recently that this Grilled Blood Orange Chuck Steak is the best way to capture that vibrant, smoky flavor in a single dish.

The marinade breaks down the beef until it is incredibly tender, while the ginger adds a gentle warmth that balances the sweet fruit. It is an effortless dinner that feels special enough for guests but easy enough for a weeknight.

What Makes This Grilled Blood Orange Chuck Steak a Keeper

You will appreciate how the acidity from the blood oranges does all the heavy lifting to tenderize an affordable cut of meat. The result is a steak that melts in your mouth without requiring an expensive trip to the butcher.

It requires minimal hands-on time since the refrigerator does most of the work for you while you go about your day. Grilled Blood Orange Chuck Steak is versatile enough to serve sliced over salads or alongside roasted potatoes.

The combination of brown sugar and prepared mojo criollo dressing creates a sticky glaze that I just can’t get enough of. You get a balanced mix of sweet, salty, and tangy flavors in every single slice.

If this dish hit the spot, you’ll want to try my Savory Brown Butter Wassail Cookies Recipe next, plus the Quick Slow Cooker Beef Stew Recipe delivers the same bold flavors. Both recipes share that comforting, homemade feel that makes family dinners memorable.

Gathering Your Grilled Blood Orange Chuck Steak Ingredients

Here is everything I grab from the pantry to make this marinade happen:

• Beef Chuck Steak: 2.2 pounds of steak, which absorbs the marinade beautifully for a tender result.
• Prepared Mojo Criollo Dressing: 1/4 cup of this citrusy, garlicky marinade base adds instant depth.
• Soy Sauce: 1/4 cup provides the necessary saltiness and umami to balance the sweetness.
• Ground Ginger: 1 teaspoon gives a warm, spicy kick that pairs lovely with orange.
• Blood Orange Marmalade: 1/2 cup creates the sticky, sweet glaze and intense citrus flavor.
• Garlic Powder: 1/4 teaspoon for a savory background note that isn’t too overpowering.
• Water: 1/4 cup to thin the marinade slightly so it covers the meat evenly.
• Orange Zest: 1 1/2 teaspoons of grated zest adds aromatic essential oils to the mix.
• Brown Sugar: 2 tablespoons helps to caramelize the exterior of the steak on the grill.
• Orange Juice: 2 tablespoons of fresh juice boosts the acidity for tenderizing.

My Method for Grilled Blood Orange Chuck Steak

Let’s get the marinade ready and fire up the grill:

1. I start by grabbing a medium mixing bowl to combine the blood orange marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ground ginger, garlic powder, and orange zest. I whisk everything together vigorously until the brown sugar has dissolved and the marmalade is well incorporated into the liquids, creating a cohesive, fragrant sauce.
2. Next, I measure out exactly one cup of this marinade to pour into a large, sturdy resealable plastic bag, adding the beef chuck steak right in with it. I seal the bag tightly, pressing out as much air as possible, and massage the bag to ensure the meat is coated on all sides before placing it in the refrigerator for at least 8 hours, though I prefer leaving it overnight for maximum tenderness. I cover the remaining marinade in the bowl and keep it refrigerated separately to use later for basting.
3. When I’m ready to cook, I preheat my grill to medium heat and lightly oil the grates to prevent sticking. I take the beef out of the bag and discard the marinade that the meat was sitting in, as it’s not safe to reuse. It helps to let the steak sit on the counter for about 15 minutes to take the chill off before it hits the heat.
4. I place the beef onto the preheated grill, listening for that satisfying sizzle, and brush it generously with the reserved marinade from the bowl. I grill the steak for about 5 to 10 minutes per side, basting frequently to build up a sticky glaze, until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C). I let the meat rest for a few minutes on a cutting board before slicing to keep the juices locked inside.

Pro Tips for Grilled Blood Orange Chuck Steak

Don’t rush the marinating process because the acid needs time to break down the connective tissue in the chuck steak. I always aim for the full eight hours to ensure the meat is tender and fully infused with flavor.

Make sure to pat the beef dry with paper towels after removing it from the bag so you get a nice sear instead of steaming the meat. Grilled Blood Orange Chuck Steak tastes best when you get those crispy, caramelized edges from direct heat.

Keep a close eye on the grill once you start basting because the sugar in the marmalade can burn quickly if the flame is too high. I prefer to move the steak to indirect heat if the outside is darkening too fast before the center is done.

Best Ways to Enjoy Grilled Blood Orange Chuck Steak

I like to slice the meat against the grain and fan it out over a bed of arugula or spinach for a fresh, light dinner. The peppery greens compliment the sweet citrus glaze perfectly without overpowering the beef.

You can also serve this Grilled Blood Orange Chuck Steak with grilled corn and warm flour tortillas for a fun taco night twist. It pairs beautifully with a side of rice to soak up any extra juices on the plate.

I’d love for you to follow along with my cooking adventures on Pinterest for more tasty inspiration.

Grilled Blood Orange Chuck Steak Recipe

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• Author: Amelia Bryan
• Total Time: 8 hr 35 min
• Yield: 6 servings
• Diet: Dairy-Free

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Description

A tender, citrus-marinated chuck steak grilled to perfection with a sticky blood orange and soy glaze.

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Ingredients

• 2.2 pounds beef chuck steak
• 1/4 cup prepared mojo criollo dressing
• 1/4 cup soy sauce
• 1 teaspoon ground ginger
• 1/2 cup blood orange marmalade
• 1/4 teaspoon garlic powder
• 1/4 cup water
• 1 1/2 teaspoons grated orange zest
• 2 tablespoons brown sugar
• 2 tablespoons orange juice

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Instructions

1. I start by grabbing a medium mixing bowl to combine the blood orange marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ground ginger, garlic powder, and orange zest. I whisk everything together vigorously until the brown sugar has dissolved and the marmalade is well incorporated into the liquids, creating a cohesive, fragrant sauce.
2. Next, I measure out exactly one cup of this marinade to pour into a large, sturdy resealable plastic bag, adding the beef chuck steak right in with it. I seal the bag tightly, pressing out as much air as possible, and massage the bag to ensure the meat is coated on all sides before placing it in the refrigerator for at least 8 hours, though I prefer leaving it overnight for maximum tenderness. I cover the remaining marinade in the bowl and keep it refrigerated separately to use later for basting.
3. When I’m ready to cook, I preheat my grill to medium heat and lightly oil the grates to prevent sticking. I take the beef out of the bag and discard the marinade that the meat was sitting in, as it’s not safe to reuse. It helps to let the steak sit on the counter for about 15 minutes to take the chill off before it hits the heat.
4. I place the beef onto the preheated grill, listening for that satisfying sizzle, and brush it generously with the reserved marinade from the bowl. I grill the steak for about 5 to 10 minutes per side, basting frequently to build up a sticky glaze, until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C). I let the meat rest for a few minutes on a cutting board before slicing to keep the juices locked inside.

Notes

If you cannot find blood orange marmalade, regular orange marmalade works well too. Serve with extra lime wedges for brightness.

• Prep Time: 20 min
• Marinating: 8 hr
• Cook Time: 15 min
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 21g
• Sodium: 774mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: –
• Trans Fat: –
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 69mg

Keywords: Grilled Blood Orange Chuck Steak, citrus marinated steak, summer grilling recipe, easy beef dinner