Three recipes to delight your tastebuds! These are particularly suited to Chuck Steak and Pepper Steak, flavorful cuts that benefit from an acidic marinade to tenderize the meat. These recipes range from simple to a little more involved, but if you’re someone who likes to just get the general gist of a recipe and shoot from the hip, feel free to mix and match!
These recipes make enough for 1 lb of steaks — increase quantity as needed.
Basic Orange Marinade
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 2 oranges, juiced
Combine all ingredients. Gently score meat 1/4″ deep about 1″ apart on both sides. Put meat and marinade in a resealable plastic bag and marinate for at least 6 hours, or over night. Allow the meat to come to room temperature before grilling (or if you can’t wait, be sure to use lots of olive oil on your grill or the cold meat will stick).
Orange Balsamic Marinade
2 tbsp balsamic reduction
1 large orange – zested & juiced
1 tbsp fresh ginger – grated
3 tbsp olive oil
To make the balsamic reduction: simmer 1 cup balsamic vinegar on the stove over low heat until it has reduced to one third the original volume.
Follow directions as above. For the original recipe by Gavan Murphy, including a shredded cabbage salad that goes along side the steak, click here.
Orange Bourbon Glaze
Not technically a marinade, this sweet rich sauce will bring out the orange even more!
- 2 tablespoons diced shallots
- Olive Oil
- 1 cup bourbon
- 2 seedless oranges, peeled and segmented
- 1/2 cup brown sugar
- 1/4 teaspoon black pepper
- 4 cups beef stock
Saute the shallots in olive oil until tender. Add sugar, bourbon, oranges and pepper. Bring to a boil. Add stock, then simmer over medium heat until sauce thickens. Adapted from the Food Network.