CHEF JOHN'S GRILLED MOJO BEEF
This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 2h18m
Yield 4
Number Of Ingredients 14
Steps:
- Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
- Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
- Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
- Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
- Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
- Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g
CUMIN BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
- Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
- Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.
CITRUS CARNE ASADA MARINADE
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
Provided by judy2304
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time P1DT25m
Yield 8
Number Of Ingredients 17
Steps:
- Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
- Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
Nutrition Facts : Calories 158.3 calories, Carbohydrate 6.8 g, Cholesterol 27.3 mg, Fat 8.1 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 2.3 g, Sodium 521.2 mg, Sugar 2.2 g
CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY
Provided by Lillian Chou
Categories Wok Beef Quick & Easy Dinner Spice Celery Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 1 serving
Number Of Ingredients 11
Steps:
- Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
- Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
- Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
- Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
- Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
BEEF AND ONIONS WITH CUMIN
A very tasty stew that goes beautifully with rice and a crisp mixed salad. I got the basic recipe from a book purchased from a second hand shop and have adapted it. I sometimes add mushrooms and also serve it with a dollop of sour cream.
Provided by Tansy1308
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat across the grain into thin fingerlength strips.
- Peel onions, slice crossways and separate into rings.
- Put the butter and oil into frying pan.
- Add the onion rings and cook covered, over a low heat until transparent.
- Turn them over constantly so that they cook evenly, but do not brown- remove from pan.
- Increase heat, put strips of meat into pan and brown.
- Add onion rings, sprinkle with flour and stir.
- When flour begins to colour, pour in stock.
- Add peeled and crushed garlic, cumin, marjoram, wine vinegar, salt and pepper.
- Stir well, then cover and simmer for 1 hour over a moderate heat or until tender.
CORN ON THE COB WITH CUMIN BUTTER
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.
- To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 13 milligrams, Sugar 7 grams, TransFat 1 gram
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