Citrus Beef
Chef Justin and Chad are taking this dish out of the kitchen as they show you how to make Citrus Beef with Herb sauce in the middle of a cow pasture at White Ranch in Ocala, Florida.
Citrus Char-Grilled Florida Beef with Vegetables
Yield 2 to 4 servings
Ingredients
2 to 4 Florida Delmonico or rib eye steaks
1 large Florida eggplant, sliced thick
1 large Florida Zucchini, sliced thick
2 medium sized yellow squash, quartered
4 large Florida stuffing mushroom caps, rinsed and patted dry
2 large Florida bell peppers (quartered and seeds removed) or 8 small Florida sweet peppers
2 large Florida sweet onions, peeled and sliced thick
1 1/2 tablespoons low sodium seasoning blend (your favorite)
Olive oil for drizzling
Kosher salt and fresh ground pepper to taste
Pan release spray (if desired)
Several sprigs of fresh thyme, oregano, rosemary and chives, chopped fine
1 whole Florida orange
2 cloves fresh garlic, peeled and chopped
PREPARATION
Pre-heat gas grill or fire up charcoal grill.
Add all cut vegetables to a medium sized mixing bowl.
Lightly drizzle vegetables with olive oil, and sprinkle with seasoning blend.
Adjust seasoning with salt and pepper.
Toss vegetables to evenly coat.
Carefully place seasoned vegetables on hot grill leaving space for the steaks.
Lightly season the steaks with the seasoning blend.
Place steaks on hot grill.
Continue to cook steaks and vegetables only turning them after they have been seared.
To make diamond grill marks, give the steaks a quarter turn before turning over to sear the other side.
In a small mixing bowl, combine fresh herbs, garlic, 2 tablespoons of olive oil and the juice of half an orange.
Mix ingredients well to combine.
Season with salt and pepper to taste.
Once combined, reserve half for a sauce and use the other half for basting the steaks and vegetables.
Once steaks have been seared on both sides over high heat, move them to medium heat to finish cooking to desired doneness.
Remember to pull the steaks off the grill just before desired doneness because they will continue to cook as they rest.
Serve steaks with the grilled vegetables and the reserved herb sauce.
Garnish with slices of the leftover half orange.
Citrus Char-Grilled Florida Beef with Vegetables
Yield 2 to 4 servings
Ingredients
2 to 4 Florida Delmonico or rib eye steaks
1 large Florida eggplant, sliced thick
1 large Florida Zucchini, sliced thick
2 medium sized yellow squash, quartered
4 large Florida stuffing mushroom caps, rinsed and patted dry
2 large Florida bell peppers (quartered and seeds removed) or 8 small Florida sweet peppers
2 large Florida sweet onions, peeled and sliced thick
1 1/2 tablespoons low sodium seasoning blend (your favorite)
Olive oil for drizzling
Kosher salt and fresh ground pepper to taste
Pan release spray (if desired)
Several sprigs of fresh thyme, oregano, rosemary and chives, chopped fine
1 whole Florida orange
2 cloves fresh garlic, peeled and chopped
PREPARATION
Pre-heat gas grill or fire up charcoal grill.
Add all cut vegetables to a medium sized mixing bowl.
Lightly drizzle vegetables with olive oil, and sprinkle with seasoning blend.
Adjust seasoning with salt and pepper.
Toss vegetables to evenly coat.
Carefully place seasoned vegetables on hot grill leaving space for the steaks.
Lightly season the steaks with the seasoning blend.
Place steaks on hot grill.
Continue to cook steaks and vegetables only turning them after they have been seared.
To make diamond grill marks, give the steaks a quarter turn before turning over to sear the other side.
In a small mixing bowl, combine fresh herbs, garlic, 2 tablespoons of olive oil and the juice of half an orange.
Mix ingredients well to combine.
Season with salt and pepper to taste.
Once combined, reserve half for a sauce and use the other half for basting the steaks and vegetables.
Once steaks have been seared on both sides over high heat, move them to medium heat to finish cooking to desired doneness.
Remember to pull the steaks off the grill just before desired doneness because they will continue to cook as they rest.
Serve steaks with the grilled vegetables and the reserved herb sauce.
Garnish with slices of the leftover half orange.