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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
This barrio, or neighborhood, dish, adapted from a recipe by Aaron Sanchez of Paladar in New York, is delicious served with mashed potatoes, but it also makes addictive steak sandwiches. The marinade is good with any type of steak.
TIP: These medallions can also be cooked indoors in a grill pan.
Serves 6


    Cumin Lime Marinade
    • 2 large cloves garlic, minced
    • 1 tbsp chopped fresh oregano
    • 1/2 tsp ground cumin
    • 2 tbsp freshly squeezed lime juice
    • 1½ tbsp olive oil

    • 1 eye of round roast (2 to 2½ lbs)
    • 1½ tbsp olive oil
    • 1 large onion, thinly sliced
    • 1/4 cup chopped fresh flat-leaf (Italian) parsley
    • Kosher salt and freshly ground black pepper


1. Prepare the marinade:  In a small bowl, combine garlic, oregano, cumin, lime juice and olive oil.

2. Cut beef across the grain into 1/2-inch thick slices. Place each slice between two pieces of plastic wrap and pound to 1/4 inch thick. Place in a shallow dish, overlapping as necessary, and pour in marinade. Cover and refrigerate for 1 hour.

3. Meanwhile, in a skillet, heat oil over medium-high heat. Saute onion for 15 to 20 minutes, or until caramelized. Stir in parsley and season to taste with salt and pepper. Set aside and keep warm.

4. Meanwhile, prepare a medium-hot fire in your grill.

5. Remove beef from marinade, discarding marinade, and pat dry. Grill beef for 3 minutes per side, turning once. Season to taste with salt and pepper. Serve topped with caramelized onion.


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