Mouth-watering Grilled Latin Steak

Who doesn’t enjoy a tasty piece of meat? With this amazing Paleo recipe by Gamer Kitchen, you too can make this amazing marinade for grilling your steak. Using a little kiwi in the marinade will help to further reduce the marinating time from overnight to just a couple of hours. So let’s get ready to prepare this recipe and enjoy a delicious meal. Your Latin steak will pair well with some lettuce and Pico de gallo, a Mexican salsa dish.

Ingredients

For marinade :

  • Meat (options: top sirloin, hanger steak or skirt) (trim excess fat)
  • Tomato (wash and remove stem)
  • Fresh garlic clove
  • Serrano peppers (cut and seeds removed optional)
  • Kiwi (peeled)
  • Cumin (to taste)
  • Oregano (to taste)
  • Black pepper (to taste)
  • Salt (to taste)

For Pico de gallo :

  • Tomato (chopped small)
  • Red onion (chopped small)
  • Green onion (chopped small)
  • Serrano pepper (chopped, seed removed optional)
  • Fresh cilantro (rough chopped)
  • Fresh garlic (minced chopped)
  • Lime (juice of)
  • Olive oil (to taste)
  • Salt (to taste)

Other ingredients :

  • Lettuce (chopped as a side)
  • Avocado (sliced longways)

Directions

Step 1: prepare meat

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Cut away any excess fat from your meat. Set inside a fairly large zip lock bag that you will use to marinade the steak in. Put aside until your marinade is prepared.

Step 2: in a blender combine

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Add the tomato, garlic clove and Serrano pepper. Here the seeds were first removed but you can leave them in if you like it extra spicy and prefer intense heat. Throw in half a kiwi, previously peeled. There is a power enzyme in kiwi that easily breaks down proteins and reduces your marinade time from overnight to just a few hours. Add the cumin and oregano, black pepper and salt. Blend all ingredients together until well mixed and it looks like a sauce.

Step 3: marinade steak

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Pour the marinade over the steak in your zip lock bag. Seal and thoroughly move the meat around until it is evenly coated in the sauce. Then remove as much air as possible from the bag and reseal. Place in the refrigerator for at least an hour or longer if you can. While this is marinating you can prepare the Pico de gallo.

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Step 4: prepare the Pico de gallo

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Place all the ingredients for the Pico de gallo into a bowl and mix together thoroughly. Then refrigerate until needed.

Step 5: prepare lettuce side dish

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Prep the lettuce to be used as a side dish when serving this meal while waiting for the meat to marinade. After at least one hour, remove meat from the fridge and bring to room temperature for about 30 minutes before grilling.

Step 6: grill the meat

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Remove the meat from the bag scraping off any excess marinade. Lay the steak out on the grill and let the intense heat sear the protein which locks in the flavors and moisture. Let the steaks sit on one side until a good color develops then it’s time to flip them over. You are aiming for a medium rare.

Step 7: when to remove the steaks

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When the second side develops a good color it’s time to pull the steaks off the grill and let them rest for about 5 minutes.

Step 8: preparing to serve

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Take the steak and slice across the grain into thin strips. On a plate, take a heaping spoonful of Pico de gallo, beside it place the lettuce previously chopped and sliced avocado. On top of the lettuce put your steak strips. Serve immediately.

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