||Bistec Cubano (Cuban Steak)
from Liborio's Restaurant, New Orleans
These Cuban steaks are cooked very thin, pan-fried, after having been marinated in oil, lime juice and herbs.
- 2 10-12 oz boneless flank, round or sirloin steaks, cut very thin (1/2-inch maximum)
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1/4 tsp Cayenne pepper
- 1/3 cup red wine
- 1/2 tbsp tomato paste
- 2/3 cup sweet onion, sliced thin
- 1/3 cup sweet onion, finely minced
- 3 tbsp fresh parsley, chopped
- Juice of 1 lemon or lime
- Ground black pepper, to taste
- Salt, to taste
- 1 tbsp unsalted butter
- Rub the cleaned and trimmed, very thin steaks with the garlic, liberally, on both sides.
Place into a tight plastic bag along with the wine, tomato paste, garlic, minced onion,
cayenne pepper, salt, oil and half of the lime juice. Marinade in the refrigerator
for at least 2 hours, turning and kneading frequently.
- Heat a heavy skillet on medium-high heat and add the olive oil until oil begins to foam.
Remove the steaks from the bag, discarding the marinade. Sear the steaks until
barely crusty brown on both sides (it will not take as long as they are thin).
- Two minutes before serving, remove the meat, deglaze the pan with the remaining lime juice.
Add the butter and add the sliced onion to the pan and cook until the onion is translucent.
- Serve one steak per plate. Garnish with the onion mixture and a prinkle of parsley.
- Serve with black beans, rice or
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Last updated: June 1, 2013