Ingredients with Measurements:
- 4 thin-cut beef steaks (about 6 oz each)
- 1/4 cup olive oil
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, black pepper, and cumin.
2. Place the beef steaks in a shallow dish and pour the marinade over them. Use your hands to rub the marinade into the steaks, making sure they are fully coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove the steaks from the marinade and discard any excess marinade. Pat the steaks dry with paper towels.
5. Grill the steaks for about 3-4 minutes per side for medium-rare, or until they reach an internal temperature of 135°F. Use a meat thermometer to check the temperature.
6. Remove the steaks from the grill and let them rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of steaks: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Protein: 26g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 610mg
Substitutions for ingredients:
- You can use any type of steak you prefer, such as flank steak or sirloin steak.
- If you don't have lime juice, you can use lemon juice instead.
- If you don't have cumin, you can omit it or use a different spice, such as chili powder or smoked paprika.
Variations:
- Add sliced onions and bell peppers to the grill with the steaks for a fajita-style dish.
- Serve the grilled steaks with a chimichurri sauce or salsa verde.
- Use the grilled steak slices to make tacos or burritos.
Tips and tricks:
- Make sure to let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
Storage instructions:
Leftover grilled steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the steak slices in a microwave-safe dish and microwave on high for 30-60 seconds, or until heated through.
Presentation ideas:
Arrange the grilled steak slices on a platter and garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
Fresh herbs, such as cilantro or parsley
Pairings:
- Serve with a side of rice and beans or grilled vegetables.
- Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
- Salad
Troubleshooting advice:
- If the steaks are sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the steaks are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Always use a meat thermometer to ensure the steaks are cooked to a safe internal temperature.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Bistec a la Plancha is a popular dish in Latin American cuisine, typically made with thin-cut beef steaks that are marinated and grilled.
Flavor profiles:
Bistec a la Plancha has a bold and savory flavor from the marinade of olive oil, lime juice, garlic, and spices.
Serving suggestions:
Serve the grilled steak slices with a side of rice and beans or grilled vegetables for a complete meal.
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Region: Spanish