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My girl friend was recently complaining about the quality of January produce [thank goodness that month flew by!], and my response was, “At least there’s citrus…”

This discussion was just the inspiration I needed to pick up a half-dozen varieties of winter citrus at the market.  My first project was a citrus upside-down cake, which would have been lovely save for the terribly bitter pomelo that was my worst cooking decision in quite some time.  With that sweet — er, bittersweet — citrus recipe in the books, I decided that my remaining citrus would go into something savory.  [Well, except for the remaining pomelo, which went into the trash.]

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I love citrus with soy sauce, so the flavor coupling for this skirt steak was an easy decision.  The marinade creates an aromatic, garlicky, and gingery steak, which would be a tasty slab of meat on its own.  But the citrus slices cuddling the steak are a showstopper, enhancing its umami-ness and tenderizing the meat.  A roasting rack is critical for achieving an even doneness throughout the steak.

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Citrus Wrapped Skirt Steak

Serves 2-3 | Cook time 85 minutes (65 inactive)

Ingredients

  • 1 lb skirt steak
  • 1/2 C soy sauce
  • juice of 1 orange
  • 2 Tbsp brown sugar
  • 1/2″ ginger, grated
  • 1 clove garlic, minced
  • 2 grapefruits, sliced (I used one red and one oro blanco)
  • 2 oranges, sliced (I used one navel and one blood)

Directions

  1. Flatten the steak using a meat mallet to ~3/4″ thickness.  Gently score the surfaces of the steak.
  2. Combine soy sauce, orange juice, brown sugar, ginger, and garlic, and stir until well-incorporated.  Marinate steak in soy sauce mixture for at least 30 minutes, but no more than overnight.
  3. Once steak is marinated, preheat oven to 425°F.  Slice grapefruits and oranges to ~1/4″ thickness — up to you to leave pith and rind in tact, or remove them.
  4. Assemble by rolling steak like a pinwheel and wrapping with citrus slices.  Tie the citrus in place (I like this how-to video for tying roasts).
  5. Place tied steak onto a roasting rack, and roast for 30-35 minutes (33 minutes was the sweet spot in my oven for a perfect medium doneness).

 

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