Cuban Style Marinated Steak
Experience the vibrant flavors of the Caribbean with this Cuban Style Marinated Steak recipe, a perfect fusion of zesty citrus, smoky spices, and tender grilled perfection. Featuring your choice of skirt or flank steak, this dish is marinated in a tropical blend of fresh orange and lime juices, olive oil, garlic, cumin, and oregano, creating a deeply flavorful and aromatic base. After a quick sizzle on the grill or skillet, the steak is crowned with golden, sautéed onions and a sprinkle of fresh cilantro, making every bite irresistibly juicy and bold. Ready in just 25 minutes of active prep and cook time, this recipe is ideal for a quick yet impressive dinner. Serve alongside rice and beans or a crisp salad for a complete Cuban-inspired feast. Perfect for steak lovers, grilling aficionados, and fans of vibrant Latin American cuisine!
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Recipe Information
Ingredients
- 2 pounds skirt steak or flank steak
- 0.5 cups orange juice
- 0.25 cups lime juice
- 0.25 cups olive oil
- 6 cloves fresh garlic, minced
- 1.5 teaspoons cumin
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium white onion, thinly sliced
- 1 tablespoons vegetable oil (for cooking, if pan-searing)
Instructions
Place the skirt steak or flank steak in a large resealable plastic bag or shallow dish.
In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, and black pepper to create the marinade.
Pour the marinade over the steak, ensuring that it is evenly coated. Add the thinly sliced white onion on top of the steak.
Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 4 hours, preferably overnight, to enhance the flavors.
Before cooking, remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes. Remove the onions from the steak and set them aside for later use.
Preheat a grill or skillet over high heat. If using a skillet, add 1 tablespoon of vegetable oil to the pan and let it heat until shimmering.
Cook the steak for about 3-5 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Remove the steak from the grill or pan and let it rest on a cutting board, loosely covered with foil, for 5-10 minutes.
While the steak is resting, sauté the reserved onions in the same skillet until softened and golden, about 3-4 minutes.
Slice the steak thinly against the grain and serve it topped with the cooked onions and freshly chopped cilantro.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
