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Steak in Garlic-Lime Marinade--Palomilla--Cuba
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Source: Steven Raichlen
| For the Adobo: | |
| 4 cloves | garlic |
| 1 teaspoon | salt, or more to taste |
| 1/2 teaspoon | cumin |
| 1/2 teaspoon | black pepper, freshly ground |
| 1/2 cup | lime juice , freshly squeezed |
| 2 tablespoons | olive oil |
| For the steaks: | |
| 4 | steaks, each 6-8 ounces 1 1/2 inches thick |
| 2 large | onions, cut into 1/2 inch slices |
| 2 tablespoons | olive oil |
Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth puree. Correct the seasoning, adding salt and pepper as necessary; the mixture should be highly seasoned.
Preheat the grill to high
When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the hot grate with the onion. Grill the steaks to taste, 2-3 minutes per side for medium rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moveing or turngin the steak. Grill the onions until nicely charred, 3-4 minutes per side, seasoning with salt and pepper.
Transfer the steaks to plates or a platter and brush on final time with the grilled onions on the side.
Note: to give the steaks a richer garlic, cumin, and lime flavor, marinate them in the adobo in a nonreactive baking dish for 10 minutes before grilling.
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