Cuban Steak

Packed with a punch of flavor from the delicate crust on the roast, paired with a bright, springy Chimichurri, this Cuban Steak is mouthwatering and perfectly seasoned.

Ingredients:

2 pounds chuck eye steak

2 tablespoons olive oil

2 cloves fresh garlic, minced

2 tablespoons garlic powder

1 tablespoon Creole seasoning

2 teaspoons salt

1 teaspoon oregano

1 teaspoon ground turmeric

½ teaspoon black pepper

Supplies:

Broiling pan or glass baking dish

Small bowl

Measuring spoons

Cutting board

Knife

Directions:

Preheat broiler (on low setting, if available). Rub outside of steak in olive oil and place in baking dish or on broiling pan. Combine all spices and minced garlic in a small bowl and sprinkle seasoning on top and bottom of steak. Broil for 20 to 25 minutes. Steak will have a nicely seasoned, slightly crispy crust when done.  Move to a cutting board and serve sliced. Top with Chimichurri Sauce.

Tips:

Cut against the grain of the roast to give a nicely textured bite.  

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