Cuban Flair Beef Chuck Eye Steak

I have made this several times before.  We seem to like it a lot.

Cuban Flair Beef Chuck Eye Steak

By keth on February 25, 2008

Prep Time: 5 mins

Total Time: 25 mins min

Serves: 4 -6

About This Recipe

"All we can say is....YUM! Goes great with Yellow rice. Fast week night dinner under the broiler, or can be elegant enough for grilling with company with some homemade bruschetta and Chimichurri sauce."

Ingredients

4 lbs chuck eye steak, 1-inch thick, beef  (Spencer Steak)

2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 

1 tablespoon cajun seasoning 

2 tablespoons adobo seasoning ( with or without pepper) 

1 teaspoon salt 

1/2 teaspoon black pepper 

Directions

Preheat broiler (or grill). 

Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. 

Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.

Chimichurri Sauce

Bon Appétit  | October 2002

yield: Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)