Citrus-Soy Australian Beef Ribeye Steak with Corn & Pepper Medley
This summery dish is perfect for celebratory dinners. The ribeye steaks are marinated in a sweet citrus-soy sauce that complements the flavor of the beef. Fresh corn and pepper adds extra brightness to the plate.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Marinate Time | 30 mins. |
| Cook Time | 20 mins. |
Ingredients
- 2 pounds Australian beef ribeye steaks
- 3 tablespoons olive oil
- Juice of 2 oranges
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 citrus fruits of choice, segmented and seeded (orange, grapefruit, tangerine)
- Corn & Pepper Medley
- 2 green onions, sliced
- Kernels from 4 ears fresh corn
- 2 red peppers, finely diced
- 3 tablespoons white wine
- 4 leaves fresh basil, shredded
Preparation
- Combine orange juice with soy sauce and honey. Pour marinade over steaks in a shallow dish or plastic bag, cover and refrigerate 30 minutes.
- Drain marinade from beef and pour into small saucepan.
- Bring to a boil, then reduce heat and simmer until mixture has thickened slightly, about 5 minutes.�Keep warm.
- While the marinade cooks, pat steaks dry with paper towels. Heat 2 tablespoons olive oil in a pan and add beef. Cook on medium-high heat 3 to 4 minutes each side for medium-rare or until cooked to your liking.
- Place the steaks on a plate, cover loosely with foil, and allow to rest 5 minutes.
- Prepare Corn & Pepper Medley by heating remaining 1 tablespoon oil in non-stick pan and add onion, corn and peppers. Cook, stirring, for 1 to 2 minutes.
- Add wine and continue to cook 1 to 2 minutes or until just cooked but still crisp. Stir in basil.
- Just before serving, add fruit to the cooked marinade and crush slightly to release their juices.
- Pour the warm marinade mixture over the steak. Serve with Corn and Pepper Medley.
Citrus-Soy Australian Beef Ribeye Steak with Corn & Pepper Medley
This summery dish is perfect for celebratory dinners. The ribeye steaks are marinated in a sweet citrus-soy sauce that complements the flavor of the beef. Fresh corn and pepper adds extra brightness to the plate.
4
Prep: 30 mins.
Marinate: 30 mins.
Cook: 20 mins.
Preparation
- Combine orange juice with soy sauce and honey. Pour marinade over steaks in a shallow dish or plastic bag, cover and refrigerate 30 minutes.
- Drain marinade from beef and pour into small saucepan.
- Bring to a boil, then reduce heat and simmer until mixture has thickened slightly, about 5 minutes.�Keep warm.
- While the marinade cooks, pat steaks dry with paper towels. Heat 2 tablespoons olive oil in a pan and add beef. Cook on medium-high heat 3 to 4 minutes each side for medium-rare or until cooked to your liking.
- Place the steaks on a plate, cover loosely with foil, and allow to rest 5 minutes.
- Prepare Corn & Pepper Medley by heating remaining 1 tablespoon oil in non-stick pan and add onion, corn and peppers. Cook, stirring, for 1 to 2 minutes.
- Add wine and continue to cook 1 to 2 minutes or until just cooked but still crisp. Stir in basil.
- Just before serving, add fruit to the cooked marinade and crush slightly to release their juices.
- Pour the warm marinade mixture over the steak. Serve with Corn and Pepper Medley.
Ingredients
- 2 pounds Australian beef ribeye steaks
- 3 tablespoons olive oil
- Juice of 2 oranges
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 citrus fruits of choice, segmented and seeded (orange, grapefruit, tangerine)
- Corn & Pepper Medley
- 2 green onions, sliced
- Kernels from 4 ears fresh corn
- 2 red peppers, finely diced
- 3 tablespoons white wine
- 4 leaves fresh basil, shredded
