Cuban Marinated Steak

1. 1

   Toast cumin seeds in a small skillet over medium heat, stirring constantly, until they turn dark brown and smell toasted, about 1 minute. Immediately transfer the seeds to a bowl to stop the cooking. Stir in orange juice, vegetable oil, steak seasoning, lime juice, and oregano.

2. 2

   Place the steaks in a large resealable plastic bag; pour in the orange juice marinade. Squeeze out the air, seal the bag, and turn it several times until the steaks are coated. Marinate in the refrigerator for at least 30 minutes, or longer for extra flavor.

3. 3

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

4. 4

   Remove the steaks from the marinade and shake off the excess. Discard the remaining marinade.

5. 5

   Grill the 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 register 145 degrees F (65 degrees C). Let the steaks rest for 3 minutes before slicing.

• Calories 389.15 kcal Moderate
• Protein 33.69 g Good Source
• Carbs 7.36 g Moderate
• Total Fat 26.69 g High
• Saturated Fat 8.58 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 105.45 mg High
• Sodium 710.35 mg High
• Fiber 0.32 g Low Source
• Sugar 1.48 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 39.9 mg Low Source
• Iron 4.95 mg Good Source
• Potassium 707.05 mg Moderate
• Vitamin A 0.61 mcg_rae Low Source
• Vitamin C 4.3 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊