12 Delicious Cuban Marinated Steak Recipes

Ever dreamt of transporting your taste buds straight to the vibrant streets of Havana? Our roundup of 12 Delicious Cuban Marinated Steak Recipes is your ticket to a flavor-packed journey. Perfect for home cooks looking to spice up their dinner routine, these recipes blend traditional Cuban spices with succulent steak for meals that are anything but ordinary. Ready to turn your kitchen into a Cuban steakhouse? Let’s dive in!

Classic Cuban Mojo Marinated Steak

Alright, you’re in for a treat with this Classic Cuban Mojo Marinated Steak. It’s all about bold flavors and juicy, tender meat that’ll have you coming back for seconds.

Ingredients

• Steak – 1.5 lbs
• Orange juice – ½ cup
• Lime juice – ¼ cup
• Garlic – 4 cloves, minced
• Cumin – 1 tsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. In a bowl, mix orange juice, lime juice, minced garlic, cumin, and salt to create the mojo marinade.
2. Place the steak in a resealable bag and pour the marinade over it. Seal the bag, ensuring all air is removed.
3. Marinate in the refrigerator for at least 4 hours, flipping the bag halfway through for even flavor distribution.
4. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
5. Remove the steak from the marinade, letting excess drip off, and cook for 5 minutes on each side for medium-rare, or until desired doneness.
6. Let the steak rest for 5 minutes before slicing against the grain to ensure maximum tenderness.

Marvel at the vibrant citrus notes and the garlicky punch that makes this steak unforgettable. Serve it over a bed of rice or with a side of black beans for a complete Cuban-inspired meal.

Grilled Cuban Citrus Steak

Backyard barbecues just got a major upgrade with this Grilled Cuban Citrus Steak. It’s juicy, packed with flavor, and surprisingly easy to make.

Ingredients

• Steak – 1.5 lbs
• Orange juice – ½ cup
• Lime juice – ¼ cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. In a bowl, mix orange juice, lime juice, minced garlic, salt, and black pepper to create the marinade.
2. Place the steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, flipping halfway through.
3. Preheat your grill to medium-high heat (about 400°F) and brush the grates with olive oil to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and grill for 5-6 minutes per side for medium-rare, or until desired doneness.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure it’s tender.

Wow, the citrus marinade gives this steak a bright, tangy flavor that’s perfectly balanced with the savory char from the grill. Serve it sliced over a bed of rice or alongside grilled veggies for a complete meal.

Cuban Garlic Lime Marinated Steak

Ready to spice up your dinner routine? This Cuban Garlic Lime Marinated Steak is a game-changer. It’s juicy, flavorful, and super easy to make.

Ingredients

• Steak – 1 lb
• Garlic – 4 cloves, minced
• Lime juice – ¼ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a bowl, mix minced garlic, lime juice, olive oil, salt, and black pepper.
2. Place the steak in a resealable bag and pour the marinade over it. Tip: Massage the bag to ensure the steak is evenly coated.
3. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Heat a grill or skillet to medium-high heat (about 400°F). Tip: A hot grill ensures a nice sear.
5. Remove the steak from the marinade, letting excess drip off. Discard the marinade.
6. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer for accuracy—145°F for medium-rare.
7. Let the steak rest for 5 minutes before slicing against the grain.

Deliciously tender with a zesty kick, this steak pairs perfectly with a side of black beans and rice. Or, slice it thin for tacos with fresh cilantro and onion.

Slow Cooker Cuban Marinated Steak

Kick back and let your slow cooker do the heavy lifting with this effortlessly delicious Cuban marinated steak. You’ll love how the flavors meld together while you go about your day.

Ingredients

• Steak – 2 lbs
• Orange juice – 1 cup
• Lime juice – ¼ cup
• Garlic – 4 cloves, minced
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a large bowl, combine orange juice, lime juice, minced garlic, cumin, salt, and black pepper to make the marinade.
2. Add the steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Transfer the steak and marinade to the slow cooker. Tip: For extra tenderness, let the steak come to room temperature before cooking.
4. Cover and cook on low for 6-8 hours, or until the steak is fork-tender. Tip: Avoid lifting the lid to keep the heat consistent.
5. Once cooked, remove the steak from the slow cooker and let it rest for 10 minutes before slicing. Tip: Use the leftover juices in the cooker as a flavorful sauce.

Rich in citrusy tang and perfectly spiced, this steak falls apart with just a fork. Serve it over rice or stuff it into tacos for a twist on taco night.

Cuban Style Chimichurri Steak

You’ve probably heard of chimichurri, but have you tried it Cuban style? This chimichurri steak is a game-changer, blending bold flavors with juicy, tender meat. It’s perfect for your next grill session or a fancy weeknight dinner.

Ingredients

• Flank steak – 1.5 lbs
• Garlic – 3 cloves
• Cilantro – 1 cup
• Parsley – 1 cup
• Olive oil – ½ cup
• Red wine vinegar – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 450°F.
2. Mince the garlic, cilantro, and parsley finely.
3. In a bowl, mix the minced herbs and garlic with olive oil, red wine vinegar, salt, and black pepper to make the chimichurri sauce.
4. Season the flank steak evenly with salt and black pepper on both sides.
5. Place the steak on the grill. Cook for 6 minutes on one side, then flip and cook for another 5 minutes for medium-rare. Tip: Let the steak sit at room temperature for 20 minutes before grilling for even cooking.
6. Remove the steak from the grill and let it rest for 5 minutes. Tip: Resting the steak allows the juices to redistribute, making it more tender.
7. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is as tender as possible.
8. Serve the steak topped with the chimichurri sauce.

Ready to dig in? The steak is juicy with a charred exterior, while the chimichurri adds a fresh, herby kick. Try serving it over a bed of rice or with grilled vegetables for a complete meal.

Pan Seared Cuban Marinated Steak with Onions

Zesty flavors and juicy tenderness define this dish, perfect for a summer evening. You’ll love how the marinade brings out the steak’s richness, paired perfectly with caramelized onions.

Ingredients

• Steak – 1 lb
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Orange juice – ¼ cup
• Lime juice – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Onion – 1, sliced

Instructions

1. In a bowl, mix orange juice, lime juice, minced garlic, cumin, salt, and black pepper to create the marinade.
2. Place the steak in a resealable bag, pour the marinade over it, and seal. Refrigerate for at least 2 hours, flipping halfway through for even marination.
3. Heat olive oil in a pan over medium-high heat until shimmering, about 2 minutes.
4. Remove steak from marinade, letting excess drip off, and sear in the pan for 4 minutes per side for medium-rare, or until desired doneness.
5. Transfer steak to a plate, cover loosely with foil, and let rest for 5 minutes.
6. In the same pan, add sliced onions and cook over medium heat until soft and caramelized, about 5 minutes, stirring occasionally.
7. Slice steak against the grain and serve topped with caramelized onions.

Kick back and enjoy the succulent steak with a burst of citrusy flavors, complemented by sweet onions. Try serving it over a bed of rice or with a side of black beans for a complete meal.

Cuban Coffee Rubbed Marinated Steak

Cuban coffee isn’t just for drinking—it’s the secret to a killer steak rub. You’ll love how the bold flavors meld with the meat.

Ingredients

• Steak – 1 lb
• Cuban coffee grounds – 2 tbsp
• Brown sugar – 1 tbsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your grill to 400°F. A hot grill sears the steak perfectly.
2. Mix Cuban coffee grounds, brown sugar, and salt in a small bowl. This rub packs a punch.
3. Rub the mixture all over the steak. Let it sit for 10 minutes to absorb the flavors.
4. Drizzle olive oil over the steak. It helps the rub stick and prevents sticking to the grill.
5. Place the steak on the grill. Cook for 4 minutes per side for medium-rare. Use a timer for precision.
6. Let the steak rest for 5 minutes before slicing. This keeps it juicy.

Deliciously bold and slightly sweet, this steak is a showstopper. Try slicing it over a crisp salad for a surprising twist.

Cuban Mojo Pork and Steak Skewers

Ever crave something that’s both zesty and hearty? These Cuban Mojo Pork and Steak Skewers are your answer, packing a punch of flavor with minimal fuss.

Ingredients

• Pork tenderloin – 1 lb
• Skirt steak – 1 lb
• Orange juice – ½ cup
• Lime juice – ¼ cup
• Garlic – 4 cloves, minced
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Cut the pork tenderloin and skirt steak into 1-inch cubes.
2. In a bowl, whisk together orange juice, lime juice, minced garlic, cumin, salt, and black pepper.
3. Add the meat cubes to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Preheat your grill to medium-high heat, about 375°F.
5. Thread the marinated meat onto skewers, alternating between pork and steak.
6. Brush the skewers lightly with olive oil to prevent sticking.
7. Grill the skewers for 4-5 minutes per side, or until the meat reaches an internal temperature of 145°F for pork and 135°F for steak for medium-rare.
8. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute.

Now, these skewers are all about the contrast—tender meat with a crispy, charred edge, soaked in that bright, garlicky mojo. Try serving them over a bed of cilantro lime rice for a meal that’s as vibrant as it is satisfying.

Cuban Marinated Steak Tacos

Now, imagine biting into a taco that’s bursting with flavors so vibrant, they’ll transport you straight to the streets of Havana. That’s exactly what these Cuban Marinated Steak Tacos promise, with their juicy, flavor-packed steak and zesty marinade.

Ingredients

• Flank steak – 1.5 lbs
• Orange juice – ½ cup
• Lime juice – ¼ cup
• Garlic – 3 cloves, minced
• Cumin – 1 tsp
• Salt – 1 tsp
• Corn tortillas – 8
• Vegetable oil – 1 tbsp

Instructions

1. In a bowl, mix orange juice, lime juice, minced garlic, cumin, and salt to create the marinade.
2. Place the flank steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, flipping once halfway through.
3. Heat a grill or skillet over medium-high heat and brush with vegetable oil.
4. Remove the steak from the marinade, letting excess drip off, and grill for 5-6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Warm the corn tortillas on the grill for about 30 seconds per side.
7. Assemble the tacos by placing slices of steak on each tortilla.

Unbelievably tender and bursting with citrusy, garlicky goodness, these tacos are a game-changer. Serve them with a side of black beans and rice for a complete meal that’ll have everyone asking for seconds.

Cuban Steak and Rice Bowl

Got a craving for something hearty and flavorful? This Cuban Steak and Rice Bowl is your ticket to a delicious meal that’s as easy to make as it is satisfying. Perfect for those nights when you want something a bit special without spending hours in the kitchen.

Ingredients

• Rice – 1 cup
• Water – 2 cups
• Salt – ½ tsp
• Steak – 1 lb
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Lime – 1, juiced

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium pot, combine the rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
4. While the rice cooks, heat olive oil in a skillet over medium-high heat.
5. Season the steak with salt and cook in the skillet for 4 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
6. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
7. Slice the steak against the grain into thin strips.
8. Fluff the rice with a fork and divide it into bowls.
9. Top the rice with the steak strips and drizzle with lime juice. Tip: A little extra lime juice adds a bright, fresh flavor.

Flavorful and tender, this dish pairs the richness of steak with the zing of lime for a meal that’s anything but boring. Try adding avocado slices or a sprinkle of cilantro for an extra pop of color and taste.

Cuban Marinated Steak Sandwich

Just imagine biting into a juicy, flavor-packed steak sandwich that transports you straight to the streets of Havana. You’re in for a treat with this Cuban Marinated Steak Sandwich, a perfect blend of tangy, savory, and sweet.

Ingredients

• Flank steak – 1 lb
• Orange juice – ½ cup
• Lime juice – ¼ cup
• Garlic – 3 cloves, minced
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• French bread – 1 loaf
• Butter – 2 tbsp

Instructions

1. In a bowl, mix orange juice, lime juice, minced garlic, cumin, salt, and black pepper to create the marinade.
2. Place the flank steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, flipping halfway through.
3. Heat olive oil in a skillet over medium-high heat. Remove the steak from the marinade and cook for 5 minutes on each side for medium-rare, or until it reaches your desired doneness.
4. Let the steak rest for 5 minutes before slicing against the grain into thin strips.
5. Slice the French bread in half lengthwise and butter both sides. Toast in a skillet over medium heat until golden brown, about 2 minutes per side.
6. Assemble the sandwich by layering the sliced steak on the bottom half of the bread, then top with the other half.

Let this sandwich be the star of your next meal with its tender, juicy steak and crispy bread. The citrusy marinade adds a bright note that makes every bite unforgettable. Try serving it with a side of plantain chips for an authentic Cuban experience.

Cuban Style Steak with Black Beans and Rice

Feeling like you need a hearty meal that’s packed with flavor but easy to whip up? This Cuban style steak with black beans and rice is your answer. It’s a simple, satisfying dish that brings a taste of the Caribbean to your kitchen.

Ingredients

• Flank steak – 1 lb
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp
• Black beans – 1 can (15 oz), drained
• White rice – 1 cup
• Water – 2 cups
• Lime – 1, juiced

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the flank steak with cumin and salt, then add to the skillet. Sear for 4 minutes on each side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
3. While the steak cooks, rinse the rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
4. In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on traps the steam.
5. In the same skillet used for the steak, add minced garlic and sauté for 30 seconds until fragrant. Add the black beans and lime juice, stirring to combine. Heat through for 2 minutes. Tip: A splash of water can loosen the beans if they seem dry.
6. Slice the rested steak against the grain for tender bites.
7. Serve the steak over a bed of rice with the black beans on the side. The steak is rich and savory, while the beans add a creamy contrast. For a fresh twist, top with chopped cilantro or a drizzle of hot sauce.

Conclusion

Absolutely, these 12 Delicious Cuban Marinated Steak Recipes are a treasure trove of flavors waiting to elevate your dinner game! Whether you’re craving something tangy, sweet, or spicy, there’s a recipe here for every palate. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!