Steak and I have a weird thing going on. I am one of those people that can either really love a steak, or totally be like, “Mehhhhhhhhhh, why did I just not order the chicken?” I believe there are two types of people in this world; those that are steak purists, and insist that steak only needs a little bit of salt and pepper to taste wonderful, and steak refiners, those that think steak requires a sauce or marinade to improve upon its natural flavor profile. Bet you can’t guess which category I fall into, or maybe you can. Steak NEEDS love, and I don’t give a crap where that love comes from, as long as it contains butter, oil, cheese, seasoning, or just a really great side dish to dip the steak into. If you fall into the other category, well I’ll just apologize now, because I really don’t have anything favorable to say to you.
Ingredients:
- Juice of 1 Orange
- Juice of 2 Limes
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Tequila
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Teaspoon Dried Cilantro
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Delmonico Rib-Eye Steaks
Directions:
- Place the Delmonico steaks into a large Ziploc bag; set aside.
- In a medium bowl, whisk together the remaining ingredients.
- Pour the marinade into the Ziploc bag, seal tightly, and smoosh around until everything is thoroughly coated.
- Refrigerate for 24 to 48 hours, smooshing everything around at least twice a day.
- Grill the steaks with whatever grill you have, to whatever temperature or doneness you desire.
Suggestions:
- If you are like me, and get all freaked out over beef fat, replace the Delmonico’s with whatever steak you prefer.
- Do not, I repeat, do not skip out on the marinating time. The longer the steak marinates, the better it will taste.
Improvements:
- Serve with White Oak Cheddar Squidgy Potatoes or Boiled Crusted Potatoes.
Ingredients:
- Juice of 1 Orange
- Juice of 2 Limes
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Tequila
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Teaspoon Dried Cilantro
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Delmonico Rib-Eye Steaks
Directions:
- Place the Delmonico steaks into a large Ziploc bag; set aside.
- In a medium bowl, whisk together the remaining ingredients.
- Pour the marinade into the Ziploc bag, seal tightly, and smoosh around until everything is thoroughly coated.
- Refrigerate for 24 to 48 hours, smooshing everything around at least twice a day.
- Grill the steaks with whatever grill you have, to whatever temperature or doneness you desire.
