Gingery Orange Grilled Steaks Recipes

Steps:

• 1)Brush carrots with oil. Place steaks in center of grill grid over medium, ash-covered coals; arrange carrots around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness; turning occasionally. Grill carrots 8 to 11 minutes (for gas grill, times remain the same) or until crisp-tender, turning occasionally. 2)Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing. 3)Combine hot carrots with marmalade mixture; tossing to coat evenly. Brush top of steaks with reserved chile garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. Serve beef with carrots.

Steps:

• Cut about 1/2 pound of the steak across the grain into strips for the children. Thread the strips onto skewers.
• Mix together the orange peel, ginger, salt, and white pepper. Season the skewers with a little of the mixture, if desired, or any combination that suits the children's taste.
• Add the cumin and curry powder to the remaining mixture and rub onto the surface of the steak.
• Pan fry the skewers for 3 to 4 minutes on each side, until cooked through. Remove from the pan and keep warm.
• Pan fry the steak for 6 to 7 minutes on each side for rare or 8 to 9 minutes per side for medium to well done. Remove the steak from the pan.
• Deglaze the pan with the vinegar and orange juice concentrate. Cook for about 1 to 2 minutes, scraping the bottom of the pan. Cut the steak into thin slices diagonally across the grain. Pour the sauce over the slices to serve. Ser ves 2 adults and 2 or 3 children.
• The Whole Family Cookbook. Two Tiered Meals to Please, Both Parents and Kids.

Steps:

• 1. Place the orange juice, honey, vinegar, salt, and pepper sauce in a bowl. Grate the ginger and add to the bowl. Whisk till well blended. Set aside.
• 2. Use paper towels to pat steaks dry. Use a fork to poke several holes in each. Put the steaks in a ziplock bag and add the orange juice mixture. Seal bag, massage the marinade into the steaks, then marinate in the refrigerator for 1 hour (or overnight), turning occasionally.
• 3. Preheat grill (or grill pan) on medium-high. Remove steaks from bag and grill for 3-5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
• 4. Transfer steaks to cutting board and let stand 5-10 minutes before slicing; temperature will rise 5-10°F during this time. Slice diagonally into 1/2-inch-thick slices and serve.

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
• When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
• As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.

Steps:

• To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
• Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
• To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
• Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
• Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

Steps:

• Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.

Steps:

• 1) Heat grill to medium-high. Rub steak with 1 Tbs olive oil, then ginger. 2) Season with 1/2 tsp each salt and pepper and let sit for 5 minutes. 3) Meanwhile, using a vegetable peeler, remove two strips of orange zest. Thinly slice zest and transfer to a medium bowl. Squeeze juice from orange into a small bowl; set aside. Add couscous to the bowl with the zest. Add 1 cup tap water, cover and let sit for 10 minutes. 4) Grill the steak, occasionally brushing with orange juice, to desired doneness. 4 to 6 minutes each side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing. 5) Fluff the couscous with a fork and fold in the scallions, remaining 1 Tbs oil and 1/4 tsp each salt and pepper. Serve with the steak.