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Citrus Steaks with Spicy Orange Sauce
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Serves 4 |
A little sweet and a nice spiciness.
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Ingredients:
1 lb. beef top sirloin cap steaks, cut 1" thick
4 ears sweet corn, in husks
1 orange
1 clove garlic, minced
1/2 teaspoon pepper
1/2 cup plain yogurt
1 tablespoon chopped fresh cilantro
1/4 teaspoon chipotle chili powder
Salt, to taste
Directions:
Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes.
Grate 1 teaspoon peel from orange. Squeeze 2 tablespoon juice from orange; set aside. Combine peel, garlic and pepper; press evenly onto beef steaks.
Remove corn from water. Place on outer edge of grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (or 15-25 minutes on gas grill) turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to 14 minutes (or 8-12 minutes on gas grill) turning occasionally.
Meanwhile, combine 2 tablespoons reserved orange juice, yogurt, cilantro and chipotle powder in medium bowl. Cover and refrigerate until ready to use.
Carve steaks into slices, season with salt as desired. Serve with sauce and corn.
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Citrus Steaks with Spicy Orange Sauce
Serves 4
Ingredients:
1 lb. beef top sirloin cap steaks, cut 1" thick
4 ears sweet corn, in husks
1 orange
1 clove garlic, minced
1/2 teaspoon pepper
1/2 cup plain yogurt
1 tablespoon chopped fresh cilantro
1/4 teaspoon chipotle chili powder
Salt, to taste
Directions:
Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes.
Grate 1 teaspoon peel from orange. Squeeze 2 tablespoon juice from orange; set aside. Combine peel, garlic and pepper; press evenly onto beef steaks.
Remove corn from water. Place on outer edge of grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (or 15-25 minutes on gas grill) turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to 14 minutes (or 8-12 minutes on gas grill) turning occasionally.
Meanwhile, combine 2 tablespoons reserved orange juice, yogurt, cilantro and chipotle powder in medium bowl. Cover and refrigerate until ready to use.
Carve steaks into slices, season with salt as desired. Serve with sauce and corn.
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