Citruis steak

*Please excuse the fact that the steak is drowning in the sauce, my husband got a little carried away with plating. I wanted to show it to you cut in half so you could see I totally rocked the perfect medium rare cooking just by poking the meat, but alas he doused the shit in sauce!

2 rib eye steaks
1 Clementine (or tangerine if Clementine's are out of season)
1 Lemon
1/8 cup dark soy sauce
1 Tbsp crushed red pepper
3 Tbsp balsamic vinegar
2 Tbsp favorite bbq sauce (not a spicy one)
1 Tbsp olive oil
salt
pepper
4 cloves garlic sliced
1/2 cup water


Halve fruit and squeeze juice into large bag along with fruit halves, add all other ingredients excluding steak. Seal bag and shake up. Open and taste for spiciness. If it taste fine add steaks and seal with no air. Refrigerate for at least 1 hour. 1/2 hour before cooking time pull steaks out and put on counter to bring to room temperature. Grill steaks to desired doneness. In small sauce pan pour marinade minus whole fruit halves and bring to a boil. Reduce to medium and simmer until marinade reduces. Pour SMALL amount of sauce over steaks and on plate to dip. (Do not get carried away like my husband, as the sauce will concentrate when reduced and be very strong). I served this with french fries, and the hubs dunked them in his sauce.

Pictures

My husband has informed my the picture of my Hawaiian chicken isn't a very pretty picture. That I should have plated it up or something. There is a reason I often take pictures of the food still in the cooking dish. I do it so you can see how the food should look finished, sauce and all, and so you can see how it REALLY looks not how I want it to look. I often cook food from a recipe and stare at the finished product in the pan and say, that can't be right can it? This way you can look at yours, then look at mine and say nope thats how it really looks. So sorry for the non pretty foo foo pictures.