I’m fascinated by the thought of going to Cuba.
When I was in second grade, we got a new kid in class, a boy from Cuba. At that point, Cuba might as well have been in outer space. You just didn’t hear about kids from Cuba or anyone from Cuba, for that matter.
That all changed at the beginning of 2013, when the Cuban government made it easier for people to travel out of and into Cuba.
Cuba, located just 90 miles south of the tip of Florida, has a rich island culture flavored with the influences of both Spain and Africa.
The cuisine is based on both cultures, with a heavy dose of Caribbean influence as well. A typical meal could include sweet plantains, savory black beans and fragrant rice with shredded beef, pork with onion and tropical fruits. Meat dishes are generally slow-cooked with light sauces, heavy with garlic, cumin, oregano and bay leaves.
Sirloin steak is available at Brookshire’s, and summer is the perfect time to blend the flavors of the Caribbean with staples we already have on hand. If we can’t go to Cuba this summer, at least we can bring Cuba to us.
Steak with Cuban Marinade
1 1/2 lbs boneless sirloin strip steak
1/2 tsp cumin
1 1/2 tsp oregano
2 Tbs garlic powder
2 Tbs olive oil
1/4 cup orange juice
juice of 1/2 fresh lime
grated lime zest
Combine all ingredients, except beef, together in a bowl. Mix well.
Place the steak in a zip-top bag. Add the marinade, and turn to coat both sides.
Refrigerate at least 30 minutes, preferably longer as the steak will absorb more flavor.
Grill the steak on medium-high heat for 6 to 8 minutes, or until meat thermometer registers 145° F.
Let rest at least 5 minutes before serving.
Nutritional Information: Calories Per Serving: 266, Fat: 12 g (3 g Saturated Fat), Cholesterol: 101 mg, Sodium: 76 mg, Carbohydrates: 3 g, Fiber: 0 g, Sugar: 2 g, Protein: 35 g.
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