Ruby grapefruit are fast becoming a favorite at our house. Crisp and refreshing, they pick me up in the middle of the afternoon and make a lovely, bittersweet dessert. When I'm cooking, I don't always want to go get a lemon or lime if I don't have it handy in the fruit bowl. So we've been putting more grapefruit (which we always have around) in everything we cook.
This recipe is the happy product of using grapefruit juice as a flank steak marinade. With ruby grapefruit so readily available in markets, it's an easy, fun twist on traditional steak.
2 lbs. flank or skirt steak (or any cut that's thin and ripe for marinating)
Juice of one whole red grapefruit
3 T. worcestershire sauce
1/2 c. chopped fresh cilantro
1 t. garlic powder
1 t. salt
1/2 t. pepper
1/2 t. cumin
1/8 t. chili powder
Place all ingredients in sealed gallon bag, and massage to marinate. Place in fridge for 1-3 hours to marinate. When you're ready to grill, remove steak, and place on hot grill for 3 minutes/side, depending on desired doneness. Doug would like it if we threw the meat on for 30 seconds a side! Discard marinade.
This is so good with grilled peppers and zucchini and a few tortillas. Yum!!