Steak in Rare Form
If you’re a true meat-lover (obviously you are if you landed on this site) then I have an amazing “cooking” technique that you must try. The technique is called a ceviche (or seviche) and it originated in Central and South America. Typically it’s used with seafood, but it works great with steak too.
So what is it, and why is “cooking” in quotations? Ceviche is the practice of marinating raw meat or seafood in citrus juices (lemon and lime) and eating without cooking the meat at all. Before you get completely disgusted, I should mention that the citrus marinade actually does cook the meat, just not the way we’re used to. (It denatures the meat, Google it if you’re interested.)Anyway, the result is that the steak takes on the great flavors used in the marinade and maintains the awesome texture that only rare meat can offer.
Before you run off consuming 8 oz. raw sirloin, I should mention a few rules of the game. First, getting a fresh cut of steak and thinly slicing and pounding it before marinating will help you to consume it, as raw meat is pretty chewy. How long should you marinade? That depends on personal preference. Technically, the steak should be ready to go within minutes, but the longer you leave the meat in the marinade, the more it will take on the flavors you use.
And that brings me to flavors. For your marinade mixture the only things you MUST use are citrus juices, but they can be any citrus fruits you choose. Lemon and lime make a great tangy flavor, and orange or key lime make for a slightly sweeter meat. In addition to your citrus, I recommend using your favorite spices. If you like hot food, throwing in some pepper flakes gives the meat a great kick.
My recommendation – lemon and lime with salt, garlic and your favorite hot pepper flakes marinated for at least 3 hours (overnight if you can) and served with a Mexican dish. The citrus flavor works great with onions, peppers and guacamole. Buen provecho!