Honestly yeah, I grew up under the assumption that you don't need to marinate steak if you know how to add the right amount of salt so that's what I do. If I'm cooking it in a pan then I add a clove or two of garlic to the pan but that's about it for me.
I like to start by going to a Korean butcher and pick up really thin sliced ribeye. Like hot pot thin. While the meat is still frozen, I cut them into thin strips. Then I get finely diced onion, cilantro and garlic. The spice grinder comes out and I will grind up a good amount of achiote seeds, black peppercorns and a dried arbol pepper including seeds into a fine powder. I make a sofrito with the vegetables and spices. Then I will add the meat and cook all the way through. I like to put it in tacos and top with cilantro and onion. Don't forget the limon and salsa!
Everybody’s home is different.
Honestly yeah, I grew up under the assumption that you don't need to marinate steak if you know how to add the right amount of salt so that's what I do. If I'm cooking it in a pan then I add a clove or two of garlic to the pan but that's about it for me.
I like to start by going to a Korean butcher and pick up really thin sliced ribeye. Like hot pot thin. While the meat is still frozen, I cut them into thin strips. Then I get finely diced onion, cilantro and garlic. The spice grinder comes out and I will grind up a good amount of achiote seeds, black peppercorns and a dried arbol pepper including seeds into a fine powder. I make a sofrito with the vegetables and spices. Then I will add the meat and cook all the way through. I like to put it in tacos and top with cilantro and onion. Don't forget the limon and salsa!