Filed Under: Dinner, grapefruit, Grill, grill recipes, grill-guide, Lunch, Steak

Honey Marinated Grilled Steak with Blistered Banana Pepper and Grapefruit

We love steak anytime of year. Add to it the tart flavour of grapefruit and you have one exiting meal!

January 21st, 2016

Chef Cory Vitiello, for Florida Department of Citrus

Who would have thought of combining steak and grapefruit? This recipe does it...and it's delicious.
Ingredients
  • 2 Florida grapefruit, zested and juiced
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Salt
  • Pepper
  • 2 NY Striploins (10oz)
  • Vegetable oil
  • SAUCE & GARNISH:
  • 2 tablespoons of olive oil
  • 2 banana peppers, seeded and thinly sliced
  • 1 Florida grapefruit, peeled and cut into segments (just the flesh, pith removed)
  • 3 stems of flat leaf parsley, leaves picked and chopped
Directions
  1. In a medium sized pan combine the grapefruit zest and juice, honey, mustard, a pinch of salt and pepper and turn the heat to medium. Simmer until the liquid is reduced by half the original volume. Take special care with this step as the marinade can quickly burn if you take your eye off of it. Allow the marinade to cool and then pour over the steaks, massaging it into all sides of the meat. Let the steaks marinate for 3 hours.

  2. Heat a large cast-iron pan over medium high heat. Add two tablespoons of vegetable oil.

  3. Wipe off any excess marinade from the steaks and liberally season with salt. Gently lay the steaks in in the hot pan and turn the heat down to medium.

  4. Do not move the steaks around in the pan at this point—the marinade should caramelize and slightly char in the pan. After 3 minutes, flip the steaks over and cook for 2-3 minutes longer. The steak should be quite dark on the outside and cooked to a medium rare in the center. Transfer the striploin to a cutting board and let the steak rest for 5-7 minutes.

  5. While the steak is resting, place a clean pan over medium heat with 2 tablespoons of olive oil. Add the banana peppers and sauté them for four minutes or until just brown. Add the grapefruit slices, any residual juice, a pinch of salt and the parsley, tossing gently to warm them.

  6. Thinly slice the steak across the grain and fan it out on a serving platter, spoon the peppers and grapefruit over top and serve immediately.

Honey Marinated Grilled Steak with Blistered Banana Pepper and Grapefruit
Barry Cheong
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