January 21st, 2016
Chef Cory Vitiello, for Florida Department of Citrus
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.
Heat a large cast-iron pan over medium high heat. Add two tablespoons of vegetable oil.
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.
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.
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.
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.