[cs_content][cs_section bg_image=”https://www.flyingbbar.com/wp-content/uploads/2016/12/selara.png” parallax=”false” style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”] [/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][cs_text]
Steak Salera
Part 1:
* 1.5lbs top round steak
* ½ teaspoon ground cumin
* 1 teaspoon salt
* Freshly ground pepper to taste
* 1 tablespoon olive oil
* 1 tablespoon butter
[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]Directions:
Season meat with cumin, salt, and pepper in a skillet over medium-high heat. Quickly brown meat on both sides in oil and butter. Reduce heat to medium and cook another 2-3 minutes on each side, until meat is rare to medium-rare. Remove to shallow, glass dish, and chill.
Part 2:
¼ cup olive oil
3 tablespoons lime juice
1 teaspoon dried oregano
2 cloves of garlic, crushed
3 tablespoons chopped cilantro
2 tomatoes, sliced
1 avocado, sliced
Cilantro sprigs
Slice chilled meat 1/8 inches thick diagonally across the grain. Combine ¼ cup oil with lime juice, oregano, garlic, and chopped cilantro. Spoon over meat slices and chill for 1 hour, periodically turning in marinade. Place marinated meat slices in the center of a chilled serving platter surrounded by rows of tomatoes and avocados. Garnish with cilantro sprigs and serve on a hot summer evening[/cs_text][/cs_column][/cs_row][/cs_section][/cs_content]