Cuban Steak
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Cuban Steak
Ingredients
- 1 1/2 lbs. Rib-eye steaks
- 1/2 tsp. cuman seeds
- 1/3 cup orange juice
- 2 TBS Olive oil
- 2 TBS Steak seasoning (or make your own with spices you prefer)
- 1/4 tsp. Lime juice
- 1/2 tsp. dried oregano
Instructions
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Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown (about 1 minute). Be careful not to burn them.
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Immediately pour seeds into a bowl to stop the cooking.
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Mix cumin seeds with orange juice, olive oil, steak seasoning, lime juicem and oregano in a bowl.
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Seal bag and turn it over several times to coat meat with marinade. Refrigerate for at least 30-40 minutes, or longer for extra flavor.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade, shaking off any excess.
*Note: Live in an apartment? No worries, the indoor grill I use is fantastic! I recommend it to everyone I see who lives in my apartment building and so far they all love it too!
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Discard used marinade.
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Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, (I cook mine more on the rare side so I cook them less) 7-8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 140 degrees F.
*Note: Steak continues to cook a bit more after taken off the grill.
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Let steaks rest for 3 minutes before slicking.