Low N Slow Rib Steak With Cuban Mojo Salsa Recipes

Steps:

• Leave the beef at room temperature for about 1 hr before you cook it. Heat oven to 60C/40C fan/gas 1 /4 if you like your beef medium rare, or 65C/45C fan/gas 1 /4 for medium. (Cooking at these low temperatures will be more accurate in an electric oven than in a gas one. If using gas, put the oven on the lowest setting you have, and be aware that the cooking time may be shorter.)
• Put the unseasoned beef in a heavy-based ovenproof frying pan. Cook in the middle of the oven for 3 hrs undisturbed.
• Meanwhile, make the salsa. Zest the limes and orange into a bowl. Cut each in half and place, cut-side down, in a hot pan. Cook for a few mins until the fruits are charred, then squeeze the juice into the bowl. Add the other ingredients and season well.
• When the beef is cooked, it should look dry on the surface, and dark pink in colour. If you have a meat thermometer, test the internal temperature - it should be 58-60C. Remove the pan from the oven and set over a high heat on the hob. Add the oil and sear the meat on both sides for a few mins until caramelised. Sear the fat for a few mins too. Smash the garlic clove with the heel of your hand and add this to the pan with the thyme and butter. When the butter is foaming, spoon it over the beef and cook for another 1-2 mins. Transfer the beef to a warm plate, cover with foil, and leave to rest for 5-10 mins. Carve away from the bone and into slices before serving with the salsa, fries and salad.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 20 minutes before serving, cook rice as directed on package.
• Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

Steps:

• Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
• Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Steps:

• Generously season steaks all over with salt and pepper. Rub garlic paste evenly over meat, then cover with thyme sprigs. Place steaks in a sous-vide bag and refrigerate for at least 6 hours and preferably overnight.
• Fill a pot with water, add the sous-vide machine and set the temperature to your ideal steak temperature, 122 to 126 degrees for rare.
• Lower bag into heated water, weighing it down if necessary to submerge. Cook steaks for 1 1/2 hours. If you'd like to dry out the cooked meat to get a better char, place it on a wire rack set over a baking sheet and refrigerate for 6 to 36 hours. Otherwise, you can go straight to searing and serving.
• When ready to serve, light the grill, or heat the broiler and place a rack 4 inches from heating element.
• Remove thyme from meat and pat meat dry if you didn't already let it dry out. Grill or broil steaks until charred all over, 2 to 5 minutes total. (Make sure to char the fat on the bone as well as both meaty sides.) Transfer to a cutting board and let rest for 5 minutes.
• Meanwhile, make the salsa verde: In a large bowl, stir together the cilantro, mint, thyme, scallions, chile, garlic, lime juice, harissa, cumin, salt and pepper until well combined. Whisk in the olive oil, then taste and add more salt and lime juice, if needed.
• To serve, slice steak and drizzle with salsa verde, making sure to stir it well to distribute the herbs before using. Season with flaky salt if you like, and freshly ground black pepper.

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.