Ranch Steaks with Citrus Jalapeño Mojo

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

Citrus to Jalapeño Mojo:
3 cups bottled fresh to 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 ground black pepper to taste

4 Tender Ridge® Angus beef shoulder center steaks (Ranch Steaks), cut 1-inch thick (about 8 ounces each)
Salt and ground black pepper to taste

Cooking Directions:

1. Prepare Citrus to 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 pepper, as desired. Set aside.
2. Meanwhile, season beef steaks with black pepper, as desired.
3. Place on grid over medium, ash-covered coals.
4. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F | 62.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
5. Carve steaks into thin slices. Season with salt, as desired. Drizzle with some Citrus to Jalapeño Mojo. Serve with remaining mojo.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe using boneless shoulder center steak): Calories: 393; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 114mg; Total Carbs: 23g; Fiber: 1g; Protein: 47g; Sodium: 130mg.

Recipe and photograph courtesy of The Beef Checkoff.