Ingredients
Equipment
Method
- Make marinade. Combine all ingredients except steak in a medium bowl and stir to combine. Pour over steak and cover. Refrigerate overnight, turning steak occasionally.
- Heat oil. Remove steak from refrigerator and let sit at room temperature for 30 minutes before cooking. Meanwhile heat oven to 425°F.
- Cook steak. Heat a grill pan or cast iron skillet large enough to fit the steak over medium-high heat. Once hot, place steak in pan and cook until dark grill marks have formed, about 5 minutes. Flip and transfer pan to oven. Finish cooking in oven until meat registers 130°F on a meat thermometer for medium-rare, about 5-8 minutes more. Check meat with the thermometer every 5 minutes or so and see the temperature chart above for desired doneness.
- Rest. Transfer meat to a cutting board, cover with foil and let meat rest 10 minutes before thinly slicing against the grain.
Nutrition
Video
Notes
- Marinating: If you're short on time, marinating for at least 2 hours can still yield tender results. However, the longer it marinates, the more flavorful and tender the steak will be.
- Doneness: Use a meat thermometer to ensure the internal temperature reaches your desired doneness level, as cooking times may vary slightly depending on the thickness of the steak and your oven's temperature.
- Red wine: If you don't have red wine, you can substitute it with an equal amount of balsamic vinegar.
- Serving suggestions: This dish can be served with a variety of sides, such as calabacitas, crock pot borracho beans or homemade flour tortillas.