"This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards." — Michael Batt
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Montreal-style steak seasoning
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 pounds
beef rib-eye steaks
Used boneless NY strip steaks instead of rib eyes. This marinade gave the steaks a flavor unlike any marinade I've ever used. I live in Florida, so I'm accustomed to eating Cuban cuisine (and love it), but this was just really incredibly delicious. I had to go to 3 stores to find the cumin "seeds," but I'm glad I did because that's the first flavor that jumps out at you. Had this for dinner with black beans and yellow rice garnished with chopped onions and an ear of corn on the cob. Just delicious.
Used Skirt Steak so I could cook it in the frying pan. It was awesome, and the hubby loved it. My version of Montreal-style seasoning has a lot of salt in it, so for next time I will use less, to get a cleaner taste.
This is a game changer for the summer of 2013. Loved it!
My husband and daughter liked this very well. I used all of the marinade ingredients exactly, but I marinated the steak for about 8 hours. I also used top sirloin instead of rib eye, both because of the cost and also the fat content. My family said the steak was tender. Thanks!
This was a nice change from our usual Montreal Steak Seasoning. We added about half a cup of fresh cilantro to the marinade and it turned out great.
Awesome! We made the following changes: replaced the orange juice with fresh lime juice and added 1/2 bottle of light colored beer such as Corona to the marinate. Also added 1-2 Tbls fresh chopped garlic.
This is so weird. I've made this dish yesterday but I got the recipe off BJ's Member Journal. This dish is soooo good!
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Marinated Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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