THE RECIPE JOURNAL · Main Course
Charred Chuck Steak with Blood Orange
This recipe combines the rich, hearty flavor of chuck steak with the bright, tangy zest of blood orange for a deliciously unique twist. It’s perfect for a cozy dinner that’s both satisfying and a little bit special.
FROM THE KITCHEN • Charred Chuck Steak with Blood Orange
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing together the marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Pour about a cup of this marinade into a large resealable bag, then add the chuck steak. Seal the bag and turn it around to make sure the meat is fully coated. Pop it in the fridge and let it soak up all those flavors for at least 8 hours, or overnight if you have the time. Don’t forget to cover and chill the rest of the marinade.
02
Step 2
When you’re ready to cook, take the steak out of the bag and throw away the marinade it was in. Heat up your grill to medium and give the grates a light brush of oil. Place the steak on the grill, and while it cooks, baste it often with the reserved marinade to keep things juicy and flavorful. Grill for about 5 to 10 minutes on each side, or until it reaches your preferred doneness — an instant-read thermometer should hit around 140°F (60°C) for medium. Once done, let it rest a few minutes before slicing and serving.
Why you’ll love it
This dish combines the rich, hearty flavor of chuck steak with the bright, tangy notes of blood orange. The charred exterior adds a smoky depth, making each bite satisfying and full of contrast. It’s a perfect balance of savory and citrusy that feels both comforting and fresh.
How to serve
Serve with a simple green salad or roasted vegetables to complement the bold flavors. A side of creamy mashed potatoes or grilled corn also works well. Drizzle extra blood orange juice over the steak for an added citrus kick.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to maintain moisture. Avoid microwaving to prevent the meat from drying out.
