Today, we’re bringing you a recipe from down south. No, a little further south than that: This recipe is inspired by the world-famous Colombian steak recipe that has inspired so many world-class chefs around the globe. The unique taste of this mix of spices is incredibly delicious and anybody, from kids to adult picky eaters, will find it so.

But first, a little clarification. Steak houses are immensely popular in South America. Brazil seems to have been one of the most popular ones to enter American culture, yet it is by far Argentina the most renowned country for meat. Just ask anybody from there: They will gladly die on that hill than even consider the possibility that Brazil has better meat than Argentina.

Yet in this recipe we focus on something that is a little more exotic: Steak with caribbean spices and a touch of orange juice. It is this originality that made us want to share with you a Colombian recipe over the others.

Are you excited? Let’s see the recipe!

Colombian Style Steak


  • Beef steak, enough for two servings
  • 1 large orange
  • 1 cup red wine
  • 2 cups red wine vinegar
  • Cilantro, two handfuls. (leaves only, no stem)
  • 2 tbsp. Ground coriander
  • 4 cloves garlic, finely chopped but not minced
  • Adobo seasoning (black pepper, oregano, onion powder and salt can do the trick here)
  • Coarse salt
  • Dried thyme
  • Olive oil

How to make:

  • In a blender, put together all seasonings except of coarse salt and thyme. Cut orange in half and use the juice from one half to pour on top of seasonings. Add a tablespoon of olive oil and blend.
  • Grab a ziplock bag and pour your seasoning blend into it. Transfer steak(s) into this ziplock bag, close it tightly, and move it around to ensure every bit of the steak has been reached by the seasoning. Let marinate for at least 4 hours in the fridge, up to 24 hours.
  • When ready, oil a barbecue grill with olive oil and cook steak on both sides depending on your preference, though this recipe calls for medium or more.
  • Serve on a plate. Use the remaining half orange to add juice on top of the steak and sprinkle just a dash of thyme along with coarse salt.

Note: The traditional recipe calls for orange slices to be eaten along with the steak. Orange contains quite a bit of sugar, therefore the juice alone is already risky enough; Eating orange slices could mean eating too many carbs. It's all up to you.

And that’s all done and ready to eat. You can use almost anything that comes to mind as a side dish for this, although it can be quite a lot by itself. A few recommendations from our recipe catalog: Keto Cornbread, Zoodles with Pesto, or these easy-to-make Keto Salads.

We recommend freezing the leftover marinade and reutilizing it at least once in the next five days. The second time is somehow better, and gives a much deeper flavor to the meat.