Ingredients
Scale
- ½ cup extra-virgin olive oil
- ⅔ cup cilantro leaves (lightly packed then chopped)
- Zest from 1 large orange
- Juice from 2 large oranges (about ½ cup)
- Juice from 4 limes (about ⅓ cup)
- 3 tablespoons chopped fresh mint leaves
- 6 cloves garlic (minced)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 ½ teaspoons ground cumin
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 2 (1-pound) beef tenderloins (silver skin removed)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a mixing bowl, whisk together the olive oil, cilantro, orange zest, orange juice, lime juice, mint leaves, garlic, oregano, cumin, salt, and pepper.
- Place the beef tenderloins in a resealable plastic bag. Pour the marinade over the meat until fully coated. Seal tightly and refrigerate overnight.
- Preheat your grill to medium-high heat (400°F to 450°F).
- Remove the beef from the marinade and let excess drip off. Grill on each side for about 5-7 minutes for medium-rare doneness.
- Let the beef rest for at least 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 piece (170g)
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg