For the past few weeks, I haven’t been in the kitchen at all. Something about not bearing weight on your foot combined with an immobilization boot and a walker-scooter device for getting around just doesn’t lend itself very well to cooking. Thankfully, BeeBop is a pretty good cook himself and has taken on all our meal preparation while I’ve been enjoying lounging patiently waiting for my ankle to mend itself. All joking aside, I have a doctor’s appointment this afternoon and we’re hoping that he’ll let me start putting a little weight on my foot and get some physical therapy going as well. Cross your fingers for me!
Being out of the kitchen for this length of time is something so foreign to me that by last weekend I just couldn’t stand it any longer! So, with BeeBop’s help I put together a marinade and we grilled some steaks. That’s about the simplest thing I could think of and it worked out just fine.
I wanted to try something a little different from our usual dry rub mixture that we use for steaks, so I came up with a citrus based marinade with lots of Mediterranean flavors. Good olive oil, lemon juice, orange juice, rosemary, and garlic. It was delicious!
The only caution – don’t leave your steaks in the marinade too long or the citrus juice will start to cook them. Not good.
Just mix up your marinade ingredients in a large ziploc bag, add the steaks and let them sit for about 1 1/2 hours. No more. Grill the steaks until they’re cooked the way you like them. While you’re cooking the steaks, heat the marinade over medium heat, reduce to a simmer and keep warm. Spoon a little of the warm marinade over the finished steaks while they’re resting.
You’re gonna really love this one. I just know it!
Ribeye steaks marinated in olive oil, orange, lemon, rosemary, and garlic.
Ingredients
- 1/2 cup olive oil
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- 2 Ribeye steaks
Instructions
- Combine all marinade ingredients in a re-sealable plastic bag. Add the steaks turning to coat well.
- Marinate for 1 to 1 1/2 hours turning steaks frequently.
- Cook on a charcoal or gas grill. While steaks are cooking, pour the marinade into a small saucepan and bring to a boil over medium high heat.
- Allow steaks to rest for 10 minutes before serving. Drizzle finished steaks with some of the warm marinade while resting.
Other steak marinade recipes you might enjoy from around the internet:
- Teriyaki Garlic Steak Marinade from Drick’s Rambling Cafe
- Grilled Tri-Tip Steak with Molasses Chili Marinade from Cookin’ Canuck
- Marinated Flank Steak (London Broil) from Kalyn’s Kitchen
- Grapefruit, Ginger, and Honey Flank Steak from Creative Culinary
- Bobby Flay’s World Famous Steak Rub from Food Network
- The WhiteHogg World Championship Steak Marinade from Food Network
What I was up to…
- One year ago: Italian Sausage and Roasted Pepper Sandwich
- Two years ago: Toasted Pecan Chicken Salad
- Three years ago: Fruited Green Salad
{ 10 comments… read them below or add one }
What a fantastically fresh marinade! Love it. Hope you’re on the mend Lana!
It looks mouthwatering. It’s a great marinade, I will love to try it.
Have a blessed day :)
I love a good ribeye. This marinade sounds fantastic!
Aw, that’s so tough! I hope you feel better soon! In the meantime, this ribeye looks absolutely incredible!
Steak is a cure all! GREG
UGh… I know EXACTLY What you mean Lana… being out of the kitchen for a long time is so hard!! So happy you got to at least makes these steaks and they sound perfect – I adore citrus and so will definitely be giving this little marinade a try!! Have fingers and toes crossed that the doctor gives you a “go” on putting weight on that ankle!!
I think you have a pretty talented assistant. It looks like everyone is still going to enjoy your delicious food:)Looks fantastic. Hope you heal very quickly, Lana xx
Lora – Yes, he’s the best! I don’t know how I would have managed through this injury without him.
I love using citrus in marinades for both beef and chicken and I have ribeye in the fridge and citrus on the counter so yes ma’am, I’m doing it!
By the way; I used grapefruit on a flank steak once because it’s all I had. I mixed it with ginger and it was fabulous but I have to tell you…that grapefruit packs a powerful punch; I’m glad we were cooking it that evening, I think if I had left it overnight I might have discovered beef shreds!
That’s my only caution with this recipe, Barb. Don’t leave it in the marinade too long or you’ll turn your beautiful ribeye to mush. That citrus really breaks down protein! And do be sure to simmer the marinade and drizzle it over the finished steak. Or use another approach and pour all the hot marinade over the finished steaks and let them re-marinate for a few minutes before serving. Delicious either way!