CUBAN SKIRT STEAK RECIPES RECIPES

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CUBAN MARINATED STEAK RECIPE | ALLRECIPES



Cuban Marinated Steak Recipe | Allrecipes image

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.

Provided by Michael Batt

Categories     World Cuisine    Latin American    Caribbean

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

½ teaspoon cumin seeds
¼ cup orange juice
2 tablespoons vegetable oil
2 tablespoons Montreal-style steak seasoning
2?¼ teaspoons lime juice
1?½ teaspoons dried oregano
1?½ pounds beef rib-eye steaks

Steps:

  • Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 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 in 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 F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Nutrition Facts : Calories 245.3 calories, CarbohydrateContent 3.9 g, CholesterolContent 59.4 mg, FatContent 15.8 g, FiberContent 0.5 g, ProteinContent 21.2 g, SaturatedFatContent 4.4 g, SodiumContent 1428.4 mg, SugarContent 1.4 g

CUBAN SKIRT STEAK AND VEGETABLES RECIPE | MARTHA STEWART



Cuban Skirt Steak and Vegetables Recipe | Martha Stewart image

Full of flavor, skirt steak is a cut we adore. Here it's seared in a hot skillet, then pepper, onion, and rounds of corn are cooked in the same pan. Griddled flat bread rounds out the meal.

Provided by Martha Stewart

Categories     Beef Recipes

Total Time 45 minutes

Prep Time 45 minutes

Number Of Ingredients 13

8 small cloves garlic
6 tablespoons fresh lime juice (from 2 limes)
3/4 teaspoon cumin seeds, toasted
1/2 teaspoon dried oregano
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 skirt steak (1 1/2 pounds), cut into 4 pieces
1 small white onion, cut into 1/2-inch wedges (2 cups)
1 large green bell pepper, stem, ribs, and seeds removed, cut into 1/2-inch strips (2 cups)
2 ears corn, shucked and cut crosswise into 1-inch rounds
1 tablespoon unsalted butter, room temperature
1 small loaf ciabatta, halved

Steps:

  • Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
  • Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
  • Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
  • Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.

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