Ingredients with Measurements:
- 4 (8 oz) ribeye steaks
- 1 cup jocoque (Mexican cultured cream)
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Special equipment needed:
- Grill
- Large resealable plastic bag
Step-by-step instructions:
1. In a bowl, mix together the jocoque, lime juice, garlic, cilantro, salt, and black pepper.
2. Place the steaks in a large resealable plastic bag and pour the jocoque marinade over them. Seal the bag and massage the marinade into the steaks. Refrigerate for at least 2 hours or overnight.
3. Preheat the grill to high heat.
4. Remove the steaks from the marinade and discard the excess marinade.
5. Grill the steaks for 4-5 minutes per side for medium-rare or until desired doneness is reached.
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: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill: high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 27g
- Protein: 34g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
- Sodium: 670mg
Substitutions for ingredients:
- Jocoque: sour cream or Greek yogurt
- Lime juice: lemon juice
- Cilantro: parsley or oregano
Variations:
- Use flank steak or skirt steak instead of ribeye.
- Add sliced onions and bell peppers to the marinade for a fajita-style steak.
- Substitute the cilantro with chopped rosemary for a different flavor profile.
Tips and tricks:
- Make sure to let the steaks rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the steaks for accuracy.
- For a smoky flavor, add wood chips to the grill.
Storage instructions:
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the steak sliced on a platter with grilled vegetables and a side of rice or beans.
Garnishes:
- Sprinkle chopped cilantro or parsley over the top of the steak before serving.
Pairings:
- Serve with a cold Mexican beer or a glass of red wine.
Suggested side dishes:
- Grilled vegetables
- Rice and beans
- Corn on the cob
Troubleshooting advice:
- If the steak is sticking to the grill, brush the grates with oil before grilling.
Food safety advice:
- Make sure to marinate the steak in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F.
Food history:
- Jocoque is a traditional Mexican cultured cream that is similar to sour cream or crème fraîche.
Flavor profiles:
- The jocoque marinade adds a tangy and creamy flavor to the steak, while the garlic and cilantro add a fresh and herbaceous note.
Serving suggestions:
- Serve the steak with a side of guacamole or salsa for a complete Mexican-inspired meal.
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Region: Mexican