FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

GRILLED CUBAN BEEF MEDALLIONS IN CUMIN LIME MARINADE

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


Ingredients

    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


Directions

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.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages