I love this low calorie marinade. It is especially a welcome in the heart of winter, with a taste of citrus sunshine in every bite. Perfect on steaks and vegetables, with just the right amount of zing, for a simple, delicious, healthy dinner!
Grapefruit, Green Chili and Cilantro Marinade
Makes 3/4 cup.
Marinade Ingredients:
- 1 Grapefruit, juiced
- ½ Jalapeno, seeded
- 2 Anaheim peppers, roasted, peeled & seeded
- ½ cup Cilantro, packed
- 4 fresh Basil leaves
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Mix all ingredients in blender. Set aside.
Other Ingredients:
- 2 Wild Idea Top Sirloin or Sirloin, Buffalo Steaks
- ½ cup Marinade
- 1 Acorn or small Butternut Squash
- 1 teaspoon Basil Olive Oil
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- Prepare marinade and place half in a zip-lock bag, reserve remaining marinade for later use.
- Rinse steaks and pat dry. Place steaks in marinade, seal and massage marinade into steak. Marinate for 6 to 24 hours. Let rest at room temperature for 2 hours before grilling.
- Cut squash in half and seed. Place squash skin up, on baking dish. Bake at 325* for 40 minutes or until tender.
- Scoop squash out of skin and place in bowl. Drizzle with olive oil and season with salt, and pepper. Stir to incorporate. Cover to keep warm.
- Remove steaks from marinade and shake. Preheat grill to high heat. Brush grill grates with oil.
- Place steaks over high heat and grill for 3 minutes each side (for medium rare) with grill cover closed. Remove steaks from grill and slice.
- To serve divide sliced steaks and warm squash onto plates. Heat remaining marinade and drizzle over steaks & squash. Serve with green vegetable.
2007 Sean Minor “Four Bears” Napa Valley Cabernet Sauvignon
This cabernet has a slightly sweet, cherry and berry jam quality to it. With a hint of spice, soft tannins and light oak, makes this a new cab favorite on my list.