Miami Cuban-Style Steak with Mojo

Ingredients
1/2 cup fresh lime juice
1/3 cup water
1/4 cup fresh orange juice
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
8 large garlic cloves, thinly sliced crosswise
1 teaspoon ground cumin
6 thin sirloin steaks (8 ounces each)
3 tablespoons chopped fresh cilantro
Vegetable oil, for the grill
2 sweet onions, sliced 1/4 inch thick


Preparation

1. Mix the lime juice, water, orange juice, salt, oregano and pepper in a bowl.
2. Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.
3. Arrange the steaks in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.
4. Light a grill. Lightly brush the grate with oil. Remove the steaks from the marinade and pat dry. Brush the onion slices with some of the reserved mojo. Grill the onion slices over the cooler part of the grill, until lightly charred and tender, about 4 minutes per side. Grill the steaks over high heat until medium rare, 2 minutes per side. Transfer the steaks and onions to a platter; spoon the remaining mojo on top and serve.

Source: Miami Spice

Miami Coconut Rice

Ingredients
2 tablespoons oil or butter
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 1/2 cups long-grain white rice, preferably Uncle Ben's
1 cup unsweetened coconut milk
1 1/2 cups water
Salt

Preparation
1. Heat the oil in a heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and sauté until the individual grains are shiny, about 1 minute.
2. Add the coconut milk, water, and salt and bring to a boil. Reduce the heat, cover the pan, and cook the rice until all of the liquid is absorbed and the grains are tender, 18 to 20 minutes.
3. Remove the pan from the heat and let the rice stand, covered, for 1 minute. Fluff with a fork and serve at once.

Source: Miami Spice

Whole Grilled Beef Tenderloin with Fire and Spice

Ingredients
1 beef tenderloin (3.5 - 4lbs)
8 cloves minced garlic
1 tbsp minced fresh ginger
1 bunch scallions, trimmed and finely chopped
1/2 cup chopped italian flat leaf parsley
1/2 cup finely chopped cilantro leaves
2 tsps salt
2 tsps ground cumin
2 tsps ground coriander
2 tsps turmeric
1 tsp freshly ground black pepper
1/4 cup olive oil
2 tbsps fresh lemon juice

Preparation
1. Fold the tail back over the body of the tenderloin and tie it in place with butchers string
2. Prepare the fire and spice: pound the garlic, ginger, scallions, parsley, cilantro, salt, herbs, and spices to a coarse paste in a morter or grind in a food processor. Work in the olive oil and lemon juice. Correct the seasonings adding salt or lemon juice to taste
3. Using the tip of a paring knife, cut slits a half an inch deep and wide in the tenderloin spacing them about one inch apart. Stuff half the spice mixture into the slits, enlarging them with your fingertips as you stuff. Spread the remaining spice mixture over the surface of the tenderloin. Place the meat in a non-reactive roasting pan and let marinate covered in the fridge 6-8 hours turning occassionally during this time.
4. Grill or broil the tenderloin, turning several times and basting with any leftover marinade about 20 minutes for medium rare, 125F on a meat thermometer
5. Let the tenderloin rest for about five minutes before carving - meat can be served either hot or chilled!

Source: Miami Spice, and thanks to Jacquelyn for her reading skills.