Best Lomo De Res Cuban Style Rib Eye Steaks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CUBAN MARINATED STEAK



Cuban Marinated Steak image

This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.

Provided by Michael Batt

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 4

Number Of Ingredients 7

½ teaspoon cumin seeds
¼ cup orange juice
2 tablespoons vegetable oil
2 tablespoons Montreal-style steak seasoning
2 ¼ teaspoons lime juice
1 ½ teaspoons dried oregano
1 ½ pounds beef rib-eye steaks

Steps:

  • Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  • Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 3.9 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 4.4 g, Sodium 1428.4 mg, Sugar 1.4 g

BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)



Bistec Encebollado (Cuban Steak and Onions) image

This is very popular dish in some of the Caribbean islands such as Cuba, Puerto Rico, and Dominican Republic. Although it is essentially the same dish, each island has a different touch of flavor. In my family, we traditionally serve this dish with white rice, salad, and fried plantains.

Provided by Elsie

Time 1h35m

Yield 4

Number Of Ingredients 11

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 (1 pound) New York strip steak, sliced thin
3 large onions, thinly sliced
2 tablespoons white vinegar
1 tablespoon onion powder
3 tablespoons olive oil
½ cup beef broth
2 tablespoons sofrito
1 clove garlic, minced

Steps:

  • Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
  • Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
  • Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 13.3 g, Cholesterol 65.7 mg, Fat 20.4 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 4.9 g, Sodium 838.2 mg, Sugar 5.5 g

Related Topics