Along with the Avocado and Black Bean Salad I made for the 4th of July, I also made steak marinaded in a Garlic-Lime Marinade. The garlic and lime flavors went really well with the salad and also gave the steak enough flavor that it didn’t need a heavy sauce.
Marinades are used to add flavor to meat and usually contain an acid and an oil, along with aromatic and flavoring elements. This very simple marinade contains lime juice, extra-virgin olive oil and garlic. Salt is not usually used in marinades because it tends to draw out the moisture from the meat. In general, meat should not be seasoned with salt until just before it is cooked so that it does not loose moisture and stays tender.
2 limes, squeezed
3 cloves garlic, minced
2 cups olive oil
1 large Sirloin Steak
Salt and pepper, to taste
1. Combine garlic and lime juice in a bowl. Whisk in olive oil in a slow, steady stream until mixture is emulsified.
2. Combine marinade and steak in a plastic bag, making sure to cover the entire surface of the steak. Refrigerate 30 minutes.
3. Heat pan with olive oil on high heat.
4. Take steak out of bag and remove excess marinade. Season with salt and pepper.
5. Add steak to hot pan until seared on the outside and a crust has formed, turning once, about 3 minutes each side.
6. Finish in preheated 350 degree oven until desired doneness, about 5 more minutes to medium-rare.
Note- Level of doneness will depend on thickness of steak so it is best to feel the piece of meat or cut into to make sure it is cooked to desired doneness.