- 2 cups (480 ml) Florida orange juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 red bell peppers
- 2 yellow bell peppers
- 3 Anaheim chiles
- 2 poblano chiles
- ¾ cup Florida orange segments, seeded
- ½ cup Florida grapefruit segments, seeded
- 1 red onion, chopped
- ½ cup cilantro, chopped
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon orange zest, chopped
- 6 (12-16 ounce) bone-in ribeye steaks
- Salt to taste
- Pepper to taste
Combine orange juice, Worcestershire sauce and chili powder in bowl. Place steaks in baking dish; pour orange juice mixture over steaks and marinate in refrigerator for at least 30 minutes, or up to 3 hours.
Preheat grill to medium-high heat. Place red and yellow peppers and Anaheim and poblano chiles on grill; grill until charred on all sides. Remove peppers and chiles to bowl; cover with plasticwrap for 5 minutes. Remove charred skin and all seeds from pepper and chiles. Coarsely chop peppers and chiles.
In bowl, combine chopped pepper, chiles, orange segments, grapefruit segments, onion, cilantro, lime juice, olive oil and orange zest; mix well. Reserve.
Season ribeye steaks with salt and pepper to taste. Grill over high heat and to desired doneness. Remove from grill; let stand 3 to 4 minutes. Serve steaks with Florida Citrus–Roasted Chile Salsa on top.