Grilled Blood Orange Chuck Steak – Geedel

Grilled Blood Orange Chuck Steak


1/2 cup blood orange marmalade

1/4 cup water

1/4 cup soy sauce

1/4 cup prepared mojo criollo dressing

2 tablespoons brown sugar

2 tablespoons orange juice

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1/2 teaspoons grated orange zest

2 pounds beef chuck steak



  1. Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate.


  1. Remove beef from marinade; discard used marinade.


  1. Preheat grill for medium heat and lightly oil the grate.


  1. Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).



The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

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