Aspen Ridge Natural Beef

Grilled Aspen Ridge Flank Steak with Cuban Style Marinade

Recipes

Nutrition Profile

Calories: 454.2, Total Fat: 38.7g, Cholesterol: 5.1mg, Sodium: 30.9mg, Potassium: 154.9mg, Total Carbohydrate: 26.5g, Protein:3.7g

Ingredients

  • 1 Aspen Ridge flank steak, approximately 2 lbs.

Cuban Style Marinade:

  • 1 cup extra virgin olive oil
  • 4 limes, juice and zest
  • 2 oranges, juice and zest
  • 6-8 cloves of garlic, minced
  • 1 Tablespoon dried oregano
  • 2 teaspoons freshly ground cumin seed
  • 1 teaspoon salt, fresh ground black pepper
  • 1 tablespoon fresh oregano leaves, chopped
  • 1 cup rice,cooked
  • 1/2 cup broken spaghetti, toasted raw with 3 tablespoons olive oil in a non-stick pan then cooked al dente, about 6-7 minutes, with 2 cups water or stock, drained and reserved
  • 1/2 cup pigeon peas or fresh peas blanched for 3 minutes in boiling salted water
  • 1/2 cup water or stock
  • 1 Tablespoon butter

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Directions

  1. Combine all ingredients for marinade, stir well, and  reserve 1/3 cup for dressing the cooked flank steak.
  2. Add the chopped fresh oregano to the reserved marinade.
  3. Marinate the flank steak in the remaining marinade for at least four hours or overnight in refrigerator.
  4. When ready, remove steak from marinade, season with salt and black pepper, and grill over medium-high heat for 20-30 minutes until a thermometer registers 125 degrees for medium-rare.
  5. Let steak rest for 5-10 minutes.
  6. In a large sauté pan or casserole, combine and heat the cooked rice, pasta, beans, peas, stock, and butter.
  7. Season with salt and pepper.
  8. Slice the cooked flank steak across the grain and serve along with the rice, bean, and broken spaghetti mixture.
  9. Drizzle the reserved marinade over the sliced steak.

Recipe developed by Chef Rick Laakkonen