Grilled Beef Blade Steaks with Spicy Orange Marinade
Submitted by patti_cake85
Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.
YIELD
6 servingsPREP
8 hrsCOOK
10 minREADY
8 hrsBlade steaks are an underrated cut for the grill. They’re flavorful and affordable, but they need a good overnight marinade to tenderize the connective tissue. This one uses fresh orange juice, orange zest, soy sauce, garlic, and red pepper flakes blended smooth, which does double duty as both tenderizer and flavor bomb.
The citrus juice’s acidity breaks down tough muscle fibers during the overnight soak, turning an otherwise chewy cut into something genuinely tender after a quick grill. The orange zest adds concentrated citrus oil that clings to the meat’s surface and caramelizes beautifully over the coals.
Quartered red bell peppers marinate in the same pan alongside the beef, soaking up all that spicy orange flavor. They grill alongside the steaks and make a colorful, smoky side that ties the whole plate together.
Pro Tips
- Pierce the steaks all over with a fork before marinating. This lets the marinade penetrate deeper than the surface.
- Marinate overnight, not longer. More than 24 hours in citrus-based marinades can make the meat mushy as the acid breaks down too much protein.
- Discard the used marinade. It’s been in contact with raw beef and shouldn’t be used as a sauce.
- Let the steaks rest 5 minutes after grilling. This redistributes the juices so they don’t pour out when you slice.
Variations
- Add a tablespoon of honey to the marinade for a sweet-spicy glaze that caramelizes on the grill.
- Use flank steak or skirt steak instead of blade for a quicker-cooking option.
- Grill thick slices of onion alongside the peppers for a more substantial vegetable side.
Ingredients
Directions
In a large shallow pan arrange the blade steaks in one layer and add the bell peppers .
In a blender, blend the orange zest, juice, oil, garlic, soy sauce, red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour over the steaks and the peppers coating them thoroughly and letting the mixture marinate, covered and chilled overnight.
Grill the steaks and the peppers, discard the marinade, on an oiled rack 5 to 6 inches over the coals for 8 min. each side for med-rare. Transfer the steaks to a platter and let the steaks stand for 5 min.
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