Cilantro-Lime Marinated Steaks

This is from the Aug/Sept. 2005 Cooking Pleasures magazine:

1/2 C. chopped cilantro
1/2 C. lime juice
1/4 C. olive oil
1 Tbs. grated lime peel
1 Tbs. minced garlic
2 tsp. kosher (coarse) salt
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. freshly ground pepper

4 (6 oz.) boneless beef chuck-eye steaks (1-inch thick)

Cilantro Spread:
1 C. chopped cilantro
3 Tbs. olive oil
1 Tbs. lime juice
1 garlic clove
1 tsp. finely chopped seeded jalapeno chile
1/2 tsp. ground cumin
1/2 tsp. dried sage
1/2 tsp. kosher salt

1. Place all marinade ingredients in blender; blend until smooth. Place steaks in 1-gallon resealable plastic bag; pour in marinade. Seal bag; turn to coat steaks. Refrigerate at least 12 hours or up to 24 hours, turning occasionally.

2. When ready to grill, place all cilantro spread ingredients in food processor or blender; pulse until paste forms. Place in small bowl.

3. Heat grill. Remove steaks from marinade; discare marinade. Pat steaks dry. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 to 14 minutes for medium rare, turning once. Place on platter, cover loosely with foil. Let stand 5 minutes. Spread steaks with cilantro mixture.

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