Citrus-Soy Australian Beef Steak

with Corn and Pepper Medley

4 Servings

Beef

• 2 pounds Australian beef rib eye steak
• 3 tablespoons olive oil
• 2 citrus fruits of choice, segmented

Marinade

• juice of 2 oranges
• 3 tablespoons soy sauce
• 1 tablespoon honey

Corn and Pepper Medley

• 2 green onions, sliced
• kernels from 4 ears fresh corn
• 2 red peppers, finely diced
• 3 tablespoons white wine
• 4 leaves fresh basil, shredded

Method

1. Place steak in ziplock bag or shallow dish.
2. To prepare the marinade, combine orange juice with soy sauce and honey. Pour over beef, cover and refrigerate 30 minutes.
3. Drain marinade from beef and pour into small saucepan. Bring to a boil, then reduce heat and simmer until mixture has thickened slightly, about 5 minutes. Just before serving, add segmented fruit and crush slightly to release their juices. Keep warm.
4. While marinade cooks, pat meat dry with paper towel. Heat 2 tablespoons of olive oil in pan and add beef. Cook on medium high heat for 3-4 minutes each side for medium rare or until cooked to your liking. Transfer to plate, cover loosely with foil and allow to rest 5 minutes.
5. Heat remaining oil in nonstick pan and add onion, corn and peppers. Cook, stirring for 1-2 minutes, then add wine and continue to cook 1-2 minutes or until just cooked but still crisp. Stir in basil.

Serve beef with corn and pepper medley, spoon over citrus soy sauce.