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