Authentic Cuban Garlic Lime Steak

When Seattle decides to turn up the heat, my kitchen strategy becomes pretty simple: avoid turning on the stove whenever possible. Thankfully, this recipe made that decision easy.

Instead of cooking indoors, I took the steak outside and fired up the grill. There’s just something about grilled steak on a warm summer evening that feels exactly right.

What really drew me to this recipe was the marinade. Every ingredient sounded like something I already love, and the flavors came together beautifully. I used flank steak because that's what I had in the freezer, and it worked perfectly. Honestly, I think just about any cut of steak would be delicious here, so don't be afraid to use whatever you have on hand.

If I make one change next time, it'll be dialing back the oregano a bit. I scaled the recipe down to a quarter of the original size, which called for 1/4 teaspoon of oregano. Even as I measured it, I had a feeling it might be a little much for my taste. Oregano is one of those herbs—along with thyme and rosemary—that can quickly take center stage if you're not careful. A little goes a long way in my kitchen.

For dinner, I paired the steak with some leftover rice and an absolutely fantastic Cherry Tomato Salad that I accidentally discovered earlier in the day. Isn't it funny how some of the best recipes are the ones you weren't even looking for? The fresh, salad was a perfect side dish for the grilled steak, making this an easy summer meal I'll happily put on repeat.

Authentic Cuban Garlic Lime Steak

Recipe from Latin Mom Meals

Serves 4

• 3 pounds of steak tenderloin
• 10 cloves of garlic chopped
• salt and pepper to taste
• 1 ½ teaspoons of cumin
• 2 teaspoon of oregano
• 4 tablespoons of butter
• 3 tablespoons of olive oil
• 3 tablespoons of cilantro
• ½ teaspoon of paprika
• 2 lime

Season steak with salt, pepper, cumin, bay leaf, oregano, paprika, lime juice, garlic and salt and pepper. Set to the side and let marinate for 10-15 minutes.

In a large cast iron pan, heat oil and butter over medium high heat. Add steak, cook 3-4 minutes per side (or until your level of done). Remove steak once cooked to rest.

Garnish with additional lime juice (if desired) and cilantro.