Serve this citrus-marinated steak with white rice and pinto beans tossed with butter and a marinated cabbage salad for an authentic Central American meal.
Recipe information
Yield
Serves 2
Ingredients
2 1/2-inch thick Spencer (rib-eye) steaks
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 garlic clove, pressed
2 teaspoons vegetable oil
Cayenne pepper
Preparation
Step 1
Place steaks in shallow baking dish. Pour orange, lemon and lime juices over steaks. Add garlic and turn steaks to coat. Marinate steaks 4 hours or overnight in refrigerator.
Step 2
Heat oil in heavy large skillet over high heat until almost smoking. Season steaks with salt, pepper and cayenne pepper. Fry steaks until brown on both sides, turning once, about 4 minutes. Transfer to plates and serve.
