NHEG-Magazine-July-August

www.NewHeightsEducation.org
www.NewHeightsEducation.org
OUR RECIPES
Cuban-style Steaks in Garlic-Lime Marinade Recipe
Ingredients:
1. For the marinade:
1. 6 cloves garlic
1. 1 1/4 tsp salt
1. 3/4 tsp ground cumin
1. 3/4 tsp freshly ground black pepper
1. 1/2 cup sour orange juice or lime juice (I mixed 1/3 cup of lime juice and 1/6 cup of orange juice to simulate the sour orange juice)
1. 2 Tbsp olive oil
1. For the steaks
OUR RECIPES
Mom’s Mayonnaise Cake Recipe
Ingredients:
1. 3 cups of flour
1. 1 1/2 cups sugar
1. 2 1/4 tsp baking powder
1. 2 1/4 tsp baking soda
1. 6 Tbsp cocoa powder
1. 1 1/2 cups of water
1. 1 cup of mayonnaise
1. 3 tsp vanilla
1. 4 (6-8 ounce) beef steaks, cut 1/2 inch thick (bottom round, top round, sirloin, etc.)
1. 2 large onions cut into 1/2 inch slices (optional)
1. 2 Tbsp olive oil
Directions:
1. Preheat grill to high
1. Prepare the adobo (marinade) by combining the garlic, salt, cumin, and pepper in a mortar and grind slowly with a pestle gradually
working in the lime juice and olive oil until you have a smooth paste. Or, to save time, put all these ingredients in a blender and process to
a smooth paste. Brush some of the adobo on the steaks 10 minutes in advance of placing on the grill. This is not necessary, but will impart
Directions:
1. Preheat oven 350
1. Grease and flour a 9x13 baking pan
1. Sift all dry ingredients into a large bowl.
1. Add water and mayo, beat well.
1. Then add vanilla and beat again.
1. Pour into prepared pan and and bake 25-30 minutes till toothpick goes out clean. Careful not to overbake.
1. cool and ice with your favorite frosting.
additional flavor to the steaks.
1. When grill is ready, oil grill grate. Brush onions with oil and place on the hot grate. Grill for 4 minutes on each side, seasoning with salt
and pepper.
1. Once the onions are on the grill, brush the steaks with the adobo and place on the grill alongside the onions. Grill for 3 minutes per side
for medium rare, basting with the adobo.
1. Transfer the steaks to a platter or individual plates and brush one final time with the remaining adobo using all of it. Let stand for 3
minutes, then serve with the grilled onions.
1. This dish goes well with rice, rice and black beans, tortillas, or garlic bread.
178 NHEG Magazine | July - August 2020
July - August 2020 | NHEG Magazine 179