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Grilled Blood Orange Chuck Steak

Grilled Blood Orange Chuck Steak

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    8 h 25 m
Doug Matthews

Doug Matthews

I've been experimenting with marinades for years. This recipe is the result of the combined efforts of several friends and a few cookbook recipes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate.
  2. Remove beef from marinade; discard used marinade.
  3. Preheat grill for medium heat and lightly oil the grate.
  4. Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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