Ingredients Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon Kosher salt and freshly ground black pepper Vegetable oil (if finishing on the stovetop; optional) 1 tablespoon (15g) unsalted butter (if finishing on the stovetop; optional) Directions Generously season steak(s) all over with salt and pepper. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step. If Cooking in the Oven: Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower, you can set it to an even lower temperature, though it will...
YIELDS 4 SERVINGS PREP TIME15 min MARINATING TIME1 hrCOOK TIME10 minTOTAL TIME25 min  Ingredients 3 cloves garlic, minced  ¼ cup orange juice  2 tbsp fresh lime juice  1 tsp EACH salt, ground cumin and chili powder  ½ tsp ground cinnamon  1½ lb Beef Flank Steak 1 tbsp (15 mL) vegetable oil  12 mini corn or flour tortillas, warmed  Lime wedges Topping Options Diced red onionDiced tomatoSliced avocado or guacamoleCrumbled feta cheeseSour creamChopped fresh cilantro leaves 1. Combine garlic, orange juice, lime juice, salt, cumin, chili powder and cinnamon in a large sealable freezer bag; set aside. 2. Pierce steak all over with a fork. Add to marinade in bag, massaging to coat;seal and refrigerate for at least 1 hour or for up to...
This marinade is fantastic for Carne Asada! Use it on a Tuesday or any other night of the week! Great for tacos, but also just a great tasting marinade for your beef!
