Mexican Ribeye

4 6-8 ounce ribeye steaks, preferable grass-fed
*Mexican Marinade
1 tablespoon fresh, minced garlic
2 tablespoons cumin
1 tablespoon dried oregano (crumble between your palms before adding)
1 teaspoon salt
2 tablespoons freshly ground pepper
1/2 cup chopped cilantro
1/3-cup apple cider vinegar
1/3 cup freshly squeezed limejuice
1/2-cup olive oil

Combine all marinade ingredients. Place into a large baking dish along with steaks. Turn steaks to coat with marinade. Cover and refrigerate for at least 6 hours, turning steaks a couple of times, if possible.

About half an hour before grilling, remove steaks from refrigerator and drain marinade. Pat them dry with paper towels and season sparingly with additional salt and pepper, if desired.

Grill over high heat to desired doneness then serve with Smokey Mash.


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