Cuban Marinated Steak

1. 1

   Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute.

2. 2

   Immediately pour seeds into a bowl to stop the cooking.

3. 3

   Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.

4. 4

   Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air.

5. 5

   Seal bag and turn it over several times to coat meat with marinade.

6. 6

   Refrigerate at least 30 minutes, or longer for extra flavor.

7. 7

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

8. 8

   Remove steaks from marinade, shaking off any excess.

9. 9

   Discard used marinade.

10. 10

    Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side.

11. 11

    An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C).

12. 12

    Let steaks rest for 3 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.