Grilled Orange Glazed Steak Food

ORANGE-GLAZED STEAK

Steps:

• Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
• Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
• Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.

GRILLED PORK CHOPS WITH ORANGE GLAZE

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

ORANGE-GLAZED HAM STEAKS

Steps:

• In a small bowl, combine the marmalade, syrup, orange juice and chili powder., Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with marmalade mixture.

GRILLED BLOOD ORANGE CHUCK STEAK

Steps:

• Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate.
• Remove beef from marinade; discard used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GRILLED GLAZED PEPPERED STEAK

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix marmalade and vinegar. Cook over low heat, stirring constantly, until marmalade is melted. Rub pepper and salt on both sides of each beef steak.
• Place beef on grill rack over medium-high heat. Cover grill; cook 8 to 12 minutes, turning once or twice and brushing with marmalade glaze during last 2 minutes of grilling, until desired doneness.
• Heat any remaining glaze to boiling. Boil and stir 1 minute. Serve glaze with beef.

NY STRIP STEAK WITH ORANGE BOURBON GLAZE

Steps:

• Preheat grill to high and oven to 350 degrees F.
• In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.
• In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.

GLAZED & GRILLED FLANK STEAK

Steps:

• Place flank steak flat on large shallow pan. Cut both sides of beef into diamond pattern 1/8th inch deep.
• In medium saucepan, combine pepper jelly, garlic, kosher salt and Worcestershire sauce. Heat mixture to simmer, stirring constantly until jelly melts and all ingredients are heated through. Reserve two-thirds of glaze. Brush both sides of steak with remaining one third of the glaze. Cover and marinate in refrigerator 30 minutes.
• In large skillet, sauté onions in oil until softened; add 1/2 of the reserved glaze and continue to sauté until onions are a deep golden brown and caramelized. Keep warm.
• Set oven to broil. Broil beef 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining glaze and broil 5 minutes longer.
• Cut beef across the grain at slanted angle into thin slices; serve with caramelized onions. Enjoy!

GRILLED TERIYAKI ORANGE GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a large saucepan, simmer over low heat 20- 30 minutes, stir occasionally Stir in the cornstarch mixture and bring to a boil.
• Remove from heat and cool.
• Place chicken breasts and marinade into a large plastic freezer bag, turning to coat Refrigerate for at least 1 hour, turning occasionally.
• Remove breasts from bag, grill over a medium flame 15- 20 minutes, turn and grill other side about 5 minutes more till cooked through- set aside.
• Quickly grill orange slices about 1 minute per side- set aside, quarter them when cooled Place chilled marinade in a large saucepan, heat to boiling, stirring occasionally.
• Remove from heat.
• Add chicken and orange quarters to saucepan, stirring to combine.
• Serve over rice.

ORANGE BEEF KABOBS WITH GRILLED FRUIT

Steps:

• Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil.
• Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.
• Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.

ORANGE-GLAZED FLANK STEAK

Steps:

• To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved.
• Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.
• Bring the steaks to room temperature.
• Prepare coals for grilling or preheat the broiler.
• Drain the steaks, reserving the marinade.
• Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes.
• Remove from the heat and let cool. (There should be about 1 cup of glaze.).
• Brush the glaze on both sides of the steaks.
• Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes.
• Turn and grill or broil 5 minutes longer for medium-rare steaks.
• Let the meat rest for 5 minutes before carving.
• Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings.
• Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices.
• Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.

ORANGE SPICED HAM STEAK

Steps:

• In a large greased cast-iron or other heavy skillet, brown ham 3-4 minutes on each side; remove and set aside., In the same skillet, combine remaining ingredients; bring to a boil. Add ham; cook, covered, until heated through, 1-2 minutes.

GRILLED STEAK KEBABS WITH ORANGE AND HOISIN GLAZE

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk juice concentrate, hoisin, chili powder, oil, and orange peel in medium bowl; season sauce with salt and pepper.
• Place beef in large bowl. Sprinkle with salt and pepper; toss to coat. Add 1/4 cup sauce; toss well. Let stand 5 minutes. Cut each orange slice into 6 wedges. Alternate 5 beef cubes and 4 orange wedges on each of 4 metal skewers.
• Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare.
• Place 1 skewer on each of 4 plates; sprinkle with green onions. Serve kebabs with remaining sauce.

ORANGE GLAZED PORK STEAKS

Steps:

• Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour.
• Preheat a pan on the stove (I recommend cast-iron) on medium heat.
• Remove the pan from the heat to set the steaks in the pan.
• Pour the marinade over top of the steaks.
• Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes).
• Serve and enjoy! Can be doubled in a large enough pan.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE

Steps:

• Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
• Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
• Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
• Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.

GRILLED SESAME ORANGE TUNA STEAKS

Steps:

• Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.