Cuban Marinated Steak

I saw this recipe come through in my email from All Recipes and it sounded interesting. The reviews all had praises for it. I thought it would be a good one to try for the upcoming holiday.

I bought all the ingredients but couldn't find the cumin seeds locally. Some of the reviews mentioned they were a must, as that is the flavor that comes through. I also did not get ribeye steak, but a cheaper cut.

We have the large Costco container of Montreal steak seasoning. I'm not sure if that is hard to find, but if you need a few tablespoons, I'll be glad to share.

I didn't get a chance to try it before the paper is due to be published, so if you do, let me know your thoughts.

INGREDIENTS:

½ tsp cumin seeds 2 ¼ tsp lime juice

¼ c. orange juice 1 ½ tsp dried oregano

2 Tbsp vegetable oil 1 ½ pounds beef ribeye steak

2 Tbsp Montreal style steak seasoning

DIRECTIONS:

Place cumin seeds into a small skillet over medium heat, stir constantly until seeds turn dark and smell toasted, about one minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice and oregano into a bowl.

Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees. Let steaks rest for 3 minutes before slicing

MY NOTES:

"This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards"

Those were the notes on the recipe. One of the pictures shows the steak sliced thinly, though most of us don't think of a ribeye steak sliced thin to serve.

The options are endless are to which side dishes to serve with this.

SUGGESTED DESSERT: For the red, white and blue theme, cut up an angel food cake into small chunks, put into a 9 x 13 pan. Mix instant vanilla pudding (minus ½ cup milk) per directions and blend with a tub of whipped topping. Pour over top of angel food cake. Decorate with strawberries and blueberries. Refrigerate.

ENJOY!