Posts Tagged With: steak

Cubano Citrus Marinade

At the outset of my cookbook browsing a few weekends ago, I started with the bargain racks. Because there are so many cookbooks, you can usually find decent deals on those racks. My steal this time was Better Homes & Gardens Grill It! at the very affordable price of $7.98. This week I flipped through looking for dinner inspiration and settled on a recipe called “Flat Iron Steaks Cubano.” I’m going to walk you through how I made the steaks but the important part of this post is the marinade. Because it rocks. Citrus + garlic + oregano + cumin = heaven. It could easily be used on pork or chicken and you could probably mix your meat with greens and leftover marinade for a killer main dish salad. Here’s what you’ll need

Cubano Citrus Marinade

  • 1/3 cup olive oil
  • 2-3 tbsp shredded orange peel (use a microplane and it’s oh-so-easy)
  • 1/2-cup orange juice (about 2 oranges)
  • 1/3 cup finely chopped red onion
  • 1 tbsp shredded lime peel
  • 1/4 cup lime juice (about 2 limes)
  • 2 tsp shredded lemon peel
  • 3 tbsp lemon juice (about 1 lemon)
  • 6 cloves garlic, minced
  • 2 tsps dried oregano
  • 2 tsps cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Start by juicing all of your lovely citrus. You can go with a hand juicer or just halve and really squeeze everything over a fine sieve. Since we were juicing quite a few things, I pulled out my easy electric juicer (that usually only sees action when it is margarita making time) and I enlisted the boy to help me out.

Cubano Citrus Marinade

And then I just added all of the other ingredients to the juicing bowl.

Cubano Citrus Marinade

We set aside about 1/2 cup of the marinade for later use.

Cubano Citrus Marinade

And poured the rest over my 1.5 lbs of steaks, sealing everything up in a Ziploc bag.

Cubano Citrus Marinade

Into the fridge they went for about 30 minutes of marinating; after that, I moved them to the counter top for a final 30 minutes of marinating so they could come to room temperature. I heated up my grill to 400 degrees and put them on.

Cubano Citrus Marinade

After 10 minutes per side (for medium rare — longer if you like them more cooked) I pulled them off to rest.

Cubano Citrus Marinade

Ten minutes of resting and they were ready to plate up with my fresh fig salad. I drizzled a good bit of the reserved marinade over each steak.

Cubano Citrus Marinade

The most work is in juicing everything for the marinade but trust me when I tell you it is totally worth it. Delicioso, y’all!

Categories: Beef, Marinades/Sauces, Recipes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Vampire Steak

No, this steak won’t suck your blood and make you immortal. The fine folks at Cooking Light call it that because it is quite heavy on the garlic. As my husband pointed out, it would then make more sense for it to be called Anti-Vampire Steak. I guess since everyone is so pro-vampire these days, they figured this name was a better sell.

I already have a few flank steak recipes and the variations are pretty much in what marinade or rub you use. After developing a few favorites, I’ve sort of stopped even reading flank steak recipes. There are so many and they all seem the same. So, why did this recipe catch my attention when I was flipping through my July issue? Well, first it was the name. (Marketing works, people.) And then I saw it had a boatload of garlic and smoked paprika — two of my favorite grab-ya-by-the-taste-buds ingredients.

Ingredients

I braved the 100-plus degree temperature here in Texas to try it out. My verdict: Good flavor and guaranteed to keep vampires away. Here’s the rundown…

Ingredients

4 tsps minced garlic

1 tbsp fresh lemon juice

2 tsps Spanish smoked paprika

2 tsps chopped fresh tarragon (I used some lemon thyme because I had it and it was awesome)

1 1/2 lbs. flank steak, trimmed

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Directions

Combine first four ingredients.


Steak Rub

Score a diamond pattern on both sides of steak; rub juice mixture evenly on both sides. Cover; refrigerate one hour.

Preheat grill to high heat. (I would recommend 500 degrees or a bit higher dome temp if using an Egg; set up for direct heat.) Remove steak from fridge and sprinkle both sides with salt and pepper.

Salt & Pepper

Place steak on grill rack and grill up to 6 minutes per side, based on thickness and desired degree of doneness. (More like 3 minutes per side if you like red/pink center.)

Flank Steak

Remove steak from grill; tent loosely with foil and rest for 5-10 minutes.

Flank Steak

Cut steak across the grain into slices and serve it on up.

(No picture here ’cause we were too hungry.)

Simple + Easy + Yum. If you want to avoid the scorching heat outside, you could use a grill pan on your cook top for this one. I threw some other stuff on my Egg afterwards so as not to waste my coals. I REALLY like this rub so would recommend you give it a spin on any cut of beef.

Up next: some coleslaw that is so doggone good I can’t stop eating it.

Categories: Beef, Recipes | Tags: , , , , , , , , , , , , | 2 Comments

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