September 9, 2014/
Under 30 minutes
2 pounds Australian beef ribeye steak
3 tablespoons olive oil
Juice of 2 oranges
3 tablespoons soy sauce
1 tablespoon honey
2 citrus fruits of choice, segmented and seeded
(try orange, grapefruit, tangerine)
Combine orange juice with soy sauce and honey. Pour marinade over steak in a shallow dish or plastic bag, cover and refrigerate 30 minutes.
Drain marinade from beef and pour into small saucepan. Bring to a boil, then reduce heat and simmer until mixture has thickened slightly, about 5 minutes. Keep warm.
While the marinade cooks, pat steak dry with paper towel. Heat 2 tablespoons olive oil in a pan and add beef. Cook on medium high heat 3-4 minutes each side for medium rare or until cooked to your liking.
Place the steak on a plate, cover loosely with foil, and allow to rest 5 minutes.
Just before serving, add segmented fruit to the cooked marinade and crush slightly to release their juices. Pour the the warm marinade mixture over the steak. Serve with Corn and Pepper Medley.
Corn and Pepper Medley Ingredients
2 green onions, sliced
kernels from 4 ears fresh corn
2 red peppers, finely diced
3 tablespoons white wine
4 leaves fresh basil, shredded
Corn and Pepper Medley Method
Heat remaining 1 tablespoon oil in non-stick pan and add onion, corn and peppers. Cook, stirring, for 1-2 minutes.
Then add wine and continue to cook 1-2 minutes or until just cooked but still crisp. Stir in basil.