Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 4