Saturday Dinner: Bitter Orange London Broil


Blood orange is a favorite flavor around here. Like me, it’s naturally red in color, but possesses a slightly bitter but tart complexity that complements everything, even though you wouldn’t think it would mesh correctly.

Unfortunately, blood oranges are out of season. The best I could do today was a Cara Cara navel. I had no idea what these were, at first but Sunkist’s website came to the rescue:

Cara Cara oranges, a type of navel orange grown in California’s San Joaquin Valley, are available December through April. The bright orange exterior of Cara Cara oranges is similar to other navels, but their interior is a distinctive pinkish red, has an exceptionally sweet flavor with a tangy cranberry-like zing, and they’re seedless. Cara Caras, a cross between the Washington navel and the Brazilian Bahia navel, were first discovered in 1976 at Hacienda Cara Cara in Venezuela.

So, they “zing” like cranberries but have a sweetness to them. Not as bitter as I was hoping but it will have to do.

IMG_4628WHAT WORKED: The oranges. The acidity breaks down some (but not all) of the sinewy threads in the top round. Sirloin would probably work better.

WHAT DIDN’T: Probably the cut of meat. It took too long to cook and dried out the thinner parts.

WHAT DID THE WIFE SAY: Everyone said they liked it.

WILL IT MAKE ANOTHER APPEARANCE: Yeah and hopefully with a sirloin and some blood orange juice.

Bitter Orange London Broil
By Jared Paventi

  • 5 Cara Cara navel or blood oranges, juiced
  • Grated zest of one orange
  • 1 tbsp. F. Oliver’s Blood Orange olive oil (optional)
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 3 tbsp. minced garlic
  • liberal pinch of kosher salt
  • fresh ground black pepper
  • 3 lbs. top round steak, trimmed

IMG_4631Whisk the orange juice, orange zest and olive oil to combine. Add the cilantro, garlic, parsley, salt and pepper and whisk until blended. Set aside.


Score the steak in a crosshatch pattern on both sides. Set in a large baking dish and top with the marinade. Cover and refrigerate at least one hour, or up to overnight, turning once during the process.


Cook over indirect heat on the oiled grates of your grill until the internal temperature reaches 140 degrees. Remove from the grill and let stand 10 minutes. Slice on the bias and serve with it’s natural juices.

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