Serve this citrus-marinated steak with white rice and pinto beans tossed with butter and a marinated cabbage salad for an authentic Central American meal.
Ingredients
2 1/2-inch thick Spencer (rib-eye) steaks
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 garlic clove, pressed
2 teaspoons vegetable oil
Cayenne pepper
Directions
Place steaks in shallow baking dish. Pour orange, lemon and lime juices over steaks. Add garlic and turn steaks to coat. Marinate steaks 4 hours or overnight in refrigerator.
Heat oil in heavy large skillet over high heat until almost smoking. Season steaks with salt, pepper and cayenne pepper. Fry steaks until brown on both sides, turning once, about 4 minutes. Transfer to plates and serve.
