From Pith to Pulp: Heavily Citrus Steak Marinade

Name: Heavily Citrus Steak Marinade
Ingredients: 1 cup fresh orange juice (about 2 oranges); ½ cup fresh lime juice (about 4 limes); ¼ cup fresh lemon juice (about 2 lemons); 2 tablespoons orange zest; 1 tablespoon lime zest; 1 tablespoon lemon zest; ¼ cup olive oil; 2 tablespoons honey (or agave for a sharper sweetness); 4 cloves garlic, minced; 1 small shallot, finely minced (or ¼ cup red onion); 1 tablespoon ground cumin; 2 teaspoons smoked paprika; 2 teaspoons kosher salt; 1 teaspoon cracked black pepper; Small handful of fresh cilantro stems (about ¼ cup, roughly chopped)

Looking to fire up your grill with something bold, bright, and totally irresistible?

This citrus-marinated steak is your new secret weapon. Packed with fresh orange, lime, and lemon juice—plus a kick of garlic, cumin, and smoked paprika—this marinade brings major flavor without the fuss. It’s the kind of recipe that makes your guests think you’ve been cooking all day (when really, the marinade did the heavy lifting). Perfect for game day, backyard cookouts, or any night you want to bring a little sunshine to the table.

Trust us—this one’s a showstopper.

Heavily Citrus Steak Marinade

Chef Wes Kent

That perfect, jaw-dropping kick to any steak

Ingredients

1 cup fresh orange juice (about 2 oranges)
½ cup fresh lime juice (about 4 limes)
¼ cup fresh lemon juice (about 2 lemons)
2 tablespoons orange zest
1 tablespoon lime zest
1 tablespoon lemon zest
¼ cup olive oil
2 tablespoons honey (or agave for a sharper sweetness)
4 cloves garlic, minced
1 small shallot, finely minced (or ¼ cup red onion)
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon cracked black pepper
Small handful of fresh cilantro stems (about ¼ cup, roughly chopped)

Directions

Combine Marinade

In a non-reactive bowl or large zip-top bag, whisk together all juices, zests, olive oil, soy sauce, Worcestershire, honey, garlic, shallot, cumin, paprika, red pepper flakes, salt, and black pepper. Stir in cilantro stems.

Marinate the Steak

Place steak into the bag or shallow dish.
Pour marinade over, ensuring the meat is fully coated.
Press out excess air if using a bag.

Rest

Refrigerate for at least 2 hours, ideally 6–8 hours. For thinner cuts (like skirt steak), don’t exceed 12 hours—too much citrus can start to “cook” the meat.

Cook

Remove steak from marinade.
Pat dry for better searing.
Grill, broil, or pan-sear to your preferred doneness.

Rest & Serve

Let steak rest for 5 minutes before slicing. Slice against the grain.
Serve with a drizzle of fresh lime juice or chimichurri if desired.

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