Steak With Jalapeno Orange Sauce

It was a another steak night, but of course I had to try it in a different way. After all, I can’t fix it the same way time after time, right?! πŸ™‚ This time I marinated it in orange juice, jalapenos, green onions, cilantro and garlic to give it a little bit of a Caribbean flair. I served it with some vegetable quesadillas on the side, making it even more Caribbean and South of the Border style.

Steak With Orange and Jalapeno Sauce

1 1/2-2 lbs steak, your choice of cut

1 TBSP garlic

1 jalapeno, seeded and diced fine

1/4 cup orange juice

1/4 cup olive oil

1/4 cup green onions, sliced thin

1/4 cup fresh cilantro, chopped fine

salt & pepper to taste

Season the steak with salt & pepper. Mix all the ingredients together and pour over the steak as a marinade, reserving some of the sauce for later. Allow the steak to marinate for at least 2-3 hours before cooking.

I had every intention of grilling the steak, but when it was time to cook dinner, we were in the midst of a thunder and rain storm and had just come off a tornado warning, so I decided to pan-fry it and sear it in the skillet, on the stove instead. I admit, I love walking on the wild side and living a bit dangerously, but there is something about standing outside in the thunder and lightening while grilling meats that puts me off a bit. Call me strange, I know. My point is that whether you decide to sear it or grill it, it will turn out just fine and will be very tasty and delicious no matter how it is cooked. πŸ™‚ If you are searing it, make sure the skillet is HOT, HOT, HOT, then add a combination of butter and olive oil to cook the meat. Cook for 3 minutes per side, then 1-2 minutes per side again, depending on the thickness of the meat as well as your desired level of doneness. We like it medium rare, and very pink inside. But you still want the crust on the outside too. For this, timing is EVERYTHING.

When the steak is done to your level of perfection, remove it from the skillet and top it with the remaining marinade and serve with your favorite side dishes. Because this was steak, I chose a nice, full-bodied red to go with it.

Enjoy the finer things in life. Bon Appetit! !Disfrutar!

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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