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Citrus Marinated Steak

Raise the steaks! Summer = BBQ vibes

Earlier this week we headed over to a cool rooftop terrace in Bloomsbury Square, where we caught up with our lovely friend John the Food Busker (check out our collab here!). John has teamed up with Simply Beef and Lamb to celebrate and showcase the great art of barbecuing. As Kiwis we’re very fond of the grill, so we jumped at the opportunity to go along and cook a couple of exciting recipes under John’s tutelage.

Today we’re sharing our favourite recipe, juicy citrus marinated beef steaks with loads of tasty Asian flavours. The awesome thing about barbecuing is how little work there is to do – simply marinate your meat of choice then chuck it on the grill! Easy peasy, and perfect for long summer days.

Recipe courtesy of Simply Beef and Lamb 

Serves
4
Ingredients

4x 175g lean rump steak, about 2cm thick

for the marinade
2 tsp dried chilli flakes
100ml fresh orange juice
3 tbsp rapeseed or olive oil
juice of 1 lime
2 tbsp maple syrup or honey
1 tbsp light soy sauce
1 spring onion, finely chopped
Salt and freshly milled black pepper

Earlier this week we headed over to a cool rooftop terrace in Bloomsbury Square, where we caught up with our lovely friend John the Food Busker (check out our collab here!). John has teamed up with Simply Beef and Lamb to celebrate and showcase the great art of barbecuing. As Kiwis we’re very fond of the grill, so we jumped at the opportunity to go along and cook a couple of exciting recipes under John’s tutelage.

Today we’re sharing our favourite recipe, juicy citrus marinated beef steaks with loads of tasty Asian flavours. The awesome thing about barbecuing is how little work there is to do – simply marinate your meat of choice then chuck it on the grill! Easy peasy, and perfect for long summer days.

Recipe courtesy of Simply Beef and Lamb 

GET THE METHOD →

In a large bowl, mix all of the marinade ingredients together. Pour the marinade into a shallow non-metallic dish. Place the steaks in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.
OUR
TIP!
Marinate meats in non-metallic bowls and dishes, especially when the marinade has citrusy ingredients because the metal can react with the acid and impart a metallic flavour to the meat.
Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
Remove the steaks from the marinade and cook under a preheated moderate grill or on a prepared barbecue. For medium rare, cook for about 3-4 minutes each side.
Remove the steaks from the pan, transfer to a warm plate, cover with foil and rest for a few minutes before slicing against the grain. Serve with a fresh salad.
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