Beef

Cuban Steak

Story Highlights

  • Knowledge is power
  • The Future Of Possible
  • Hibs and Ross County fans on final
  • Tip of the day: That man again
  • Hibs and Ross County fans on final
  • Spieth in danger of missing cut

 

Cuban Steak

Course Main Course
Cuisine American
Servings 2 people

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

  1. 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.

  2. Immediately pour seeds into a bowl to stop the cooking.

  3. Mix cumin seeds with orange juice, olive oil, steak seasoning, lime juicem and oregano in a bowl.

  4. 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.

  5. 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!

  6. Discard used marinade.

  7. 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.

  8. Let steaks rest for 3 minutes before slicking. 

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