Ranch Steaks with Citrus-Jalapeno Mojo Steaks

Ingredients

• 4 beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 oz. each)
• salt
• pepper
• orange segments (optional)

Citrus-Jalapeno Mojo

• 1 large orange
• 3 cups bottled fresh-squeezed orange juice
• 1/4 cup fresh lime juice
• 1/2 small red onion, finely chopped
• 1 small jalapeno pepper, finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp. cumin seeds
• salt and pepper

Instructions

To prepare Citrus-Jalapeno Mojo, grate 1 Tbsp. peel from orange. Reserve orange for garnish, if desired. Combine peel, orange juice, lime juice, onion, jalapeno pepper, garlic and cumin seeds 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 pepper as desired. Set aside.

Meanwhile, season steaks with black pepper. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes for medium rare to medium doneness, turning once.

Carve steaks into thin slices. Season with salt as desired. Drizzle with some citrus-jalapeno mojo. Garnish with orange segments. Serve with remaining mojo.

Suggestions

Four tenderloin steaks, cut 1 inch thick or boneless top loin steaks, cut 3/4 inch thick may be substituted.