Ranch Steaks with Citrus-Jalapeno Mojo
1. To prepare Citrus-Jalapeño Mojo, combine all mojo ingredients except salt and pepper in large saucepan; bring to a boil. Boil 15 to 20 minutes or until sauce is reduced to about 1-1/2 cups. Strain and discard solids. Season sauce with salt and black pepper, as desired. Set aside.
2. Meanwhile season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes for medium rare to medium doneness, turning once.
3. Carve steaks into thin slices. Season with salt, as desired. Drizzle with some citrus-jalapeño mojo. Serve with remaining mojo.
To make the Citrus-Jalapeño Mojo, use the following ingredients:
3 cups bottled fresh-squeezed orange juice
1/4 cup fresh lime juice
1/2 small red onion, finely chopped
1 small jalapeño pepper, finely chopped
1 tablespoon freshly grated orange peel
4 cloves garlic, finely chopped
1 teaspoon cumin seeds
Salt and pepper
Cook's Tip: Four beef tenderloin steaks, cut 1 inch thick (about 6 ounce each) or boneless top loin steaks, cut 3/4 inch thick (about 8 ounces each) may be substituted. Grill tenderloin steaks, uncovered, 13 to 15 minutes (top loin steaks 10 to 12 minutes) for medium rare to medium doneness, tuning occasionally.