Ingredients with Measurements:
- 1 pound of beef sirloin
- 1/4 cup of orange juice
- 1/4 cup of lime juice
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cumin
- 2 garlic cloves, minced
- 1 red onion, sliced
- 1 avocado, sliced
- 1/4 cup of chopped cilantro
Special Equipment Needed:
- Grill or grill pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the orange juice, lime juice, vegetable oil, salt, black pepper, dried oregano, cumin, and minced garlic.
3. Place the beef sirloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the beef. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Remove the beef from the marinade and discard the excess marinade.
5. Grill the beef for 5-6 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare. Use a meat thermometer to check the temperature.
6. Let the beef rest for 5 minutes before slicing it thinly against the grain.
7. Serve the sliced beef with sliced red onion, sliced avocado, and chopped cilantro on top.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-12 minutes
Total time: 50 minutes to 2 hours and 12 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of beef: 135°F for medium-rare
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Protein per serving: 25g
Carbohydrates per serving: 6g
Fiber per serving: 2g
Sugar per serving: 2g
Sodium per serving: 620mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Orange juice can be substituted with grapefruit juice or pineapple juice.
- Lime juice can be substituted with lemon juice or vinegar.
- Vegetable oil can be substituted with olive oil or canola oil.
- Red onion can be substituted with white onion or shallot.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced jalapeño peppers for some heat.
- Serve the beef with warm tortillas for a taco-style dish.
- Use the marinade on chicken or pork instead of beef.
- Top the beef with crumbled queso fresco or feta cheese.
Tips and Tricks:
- Make sure to let the beef rest before slicing it to keep the juices inside.
- Don't overcook the beef, as it can become tough and dry.
- Use a meat thermometer to ensure the beef is cooked to your desired temperature.
- Double the marinade recipe if you want to use it as a sauce for the beef.
Storage Instructions:
Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the beef, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat for 2-3 minutes.
Presentation Ideas:
Serve the sliced beef on a platter with the sliced red onion, sliced avocado, and chopped cilantro on top. Garnish with lime wedges for a pop of color.
Garnishes:
- Lime wedges
- Sliced jalapeño peppers
- Crumbled queso fresco or feta cheese
Pairings:
- Mexican rice
- Black beans
- Grilled vegetables
- Corn on the cob
Suggested Side Dishes:
- Cilantro lime rice
- Refried beans
- Grilled corn salad
- Guacamole and tortilla chips
Troubleshooting Advice:
- If the beef is tough, it may have been overcooked. Try reducing the cooking time next time.
- If the beef is dry, it may have been overcooked or not marinated long enough. Try marinating it for a longer period of time next time.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 135°F for medium-rare to ensure it is safe to eat.
- Always wash your hands and surfaces before and after handling raw meat.
- Discard any leftover marinade that has come into contact with raw meat.
Food History:
Poc Chuc is a traditional Mayan dish from the Yucatan Peninsula in Mexico. It is typically made with pork, but this recipe uses beef instead.
Flavor Profiles:
This dish is tangy and citrusy from the orange and lime juice, with a hint of smokiness from the grilled beef. The red onion and cilantro add a fresh crunch, while the avocado adds a creamy texture.
Serving Suggestions:
Serve this dish with warm tortillas and let your guests make their own tacos. Alternatively, serve it on a bed of Mexican rice for a more substantial meal.
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Region: Mexican