Ingredients
Scale
- ½ cup extra-virgin olive oil
- ⅔ cup cilantro leaves (chopped)
- Zest from 1 large orange
- Juice from 2 large oranges
- Juice from 4 limes
- 3 tablespoons chopped fresh mint leaves
- 6 cloves garlic (minced)
- 2 1-pound beef tenderloins
Instructions
- In a mixing bowl, whisk together the olive oil, cilantro, orange zest and juice, lime juice, mint leaves, garlic, oregano, cumin, salt, and pepper until well combined.
- Place the beef tenderloins in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate overnight.
- Preheat your grill to medium-high heat.
- Remove the beef from the marinade and let excess drip off. Grill each tenderloin for about 5-7 minutes per side until the internal temperature reaches around 135°F for medium-rare.
- Allow the meat to rest for about 10 minutes before slicing against the grain into thick slices.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Main
- Method: Grilling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 250
- Sugar: 0g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 70mg