CUBAN CUBE STEAK
This Cuban Cube Steak is quick, easy and super flavorful.
Provided by Elizabeth
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Season the steak with salt, garlic powder, dried oregano, cumin and black pepper.
- Heat the oil in a large, skillet over medium-high heat. When the oil is hot add the cube steak to the skillet. Cook the steaks about 3-5 minutes on each side, depending on the thickness. Make sure the steak is browned on the outside, and then continue cooking to the desired doneness.
- Remove the skillet from the heat, place the steaks on a plate or pan. Keep the steaks warm by covering loosely with aluminum foil, or place them in the microwave or oven to keep away from drafts.
- Do not wash the skillet.
- Immediately add the sliced onions, place the skillet back over low to medium-low heat. There should be enough residual heat in the skillet to cook the onions. Stir frequently and cook until they start to soften.
- Serve the Cuban Cube Steak with white rice, red or black beans and tostones, if desired.
Nutrition Facts : Calories 401 kcal, Carbohydrate 4 g, Protein 35 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 122 mg, Sodium 582 mg, Sugar 1 g, ServingSize 1 serving
CUBAN CUBE STEAK - BISTEC DE PALOMILLA
An easy marinade transforms cube steak, a lesser used cut of beef, into a delicious, flavorful main.
Provided by Adapted from NY Times
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- If your steak isn't already tenderized, bash the steak with a tenderizer a few times on each side. Put the steak in a tightly-fitting box or freezer bag and add the lime juice, garlic, salt and pepper. Toss the steak in the mixture so it is mixed and the steak has some all over. Leave to marinade at least a couple hours but ideally overnight.
- When ready to cook, slice the onion and warm the butter and 1/2 tbsp oil in a small skillet over a medium heat. Add the onions and fry until lightly browned.
- Meanwhile, warm another skillet or grill pan to a medium-high heat. Add approx 1tbsp olive oil and once hot, shake off any excess marinade from the steak and add to the pan. Cook for a couple minutes each side, depending on how thick it is and how well done you prefer your steak.
- Let the steak rest a couple minutes before serving, topped with the onions. Goes well with rice and beans and some fried plantains.
Nutrition Facts : Calories 561 kcal, Carbohydrate 4 g, Protein 47 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 170 mg, Sodium 182 mg, Sugar 1 g, ServingSize 1 serving
CUBE STEAK WITH CUBAN LIME MOJO
Cube steak is marinated in a garlicky citrus-lime sauce for a short time, then quickly braised. Serve with boiled potato and choice of vegetable, if desired.
Provided by threeovens
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Smash and peel garlic and place in a mortar; sprinkle with salt and let sit for 5 minutes to soften the garlic.
- Use the pestle to form the garlic and salt to a paste; in a small bowl, combine the garlic paste, oregano, cumin, pepper, lime juice and orange juice.
- Place the steaks in a single layer in a baking dish; pour the marinade over and let sit about 20 minutes.
- Heat a skillet over high heat, add oil, and cook the onions and peppers, while stirring, until softened, anout 2 minutes; remove to a bowl.
- Place steaks into the skillet and cook for 2 minutes, then flip and cook another 2 minutes.
- You will probably have to do this in two batches.
- Return the onions and peppers, along with the steaks, to the skillet, cover, and cook another minute.
- Place steaks on a serving plate covered with the onions and peppers.
- If desired, you can cook the marinade for a couple of minutes and spoon that over the steaks.
Nutrition Facts : Calories 403.4, Fat 23.3, SaturatedFat 8.2, Cholesterol 124.2, Sodium 681, Carbohydrate 11.6, Fiber 1.1, Sugar 4.7, Protein 36.4
CUBAN MARINATED STEAK
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
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
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)
Provided by Manami
Categories Lemon
Time 50m
Yield 50-60 serving(s)
Number Of Ingredients 7
Steps:
- Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
- Stir in juice.
- Allow to sit for at least 30 minutes or longer at room temperature.
- *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
- Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
- Allow to sit for at least 30 minutes or longer at room temperature.
- In a saucepan heat olive oil to medium hot & then remove from heat.
- Whisk oil in garlic-juice mixture, until well blended.
- Stores for at least a week in the refrigerator.
LOW 'N' SLOW RIB STEAK WITH CUBAN MOJO SALSA
This recipe guarantees steak heaven without the stress, the cooking method means it will never overcook. Served with a chilli, lime and coriander salsa - this is a treat for two!
Provided by Cassie Best
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 15
Steps:
- Leave the beef at room temperature for about 1 hr before you cook it. Heat oven to 60C/40C fan/gas 1 /4 if you like your beef medium rare, or 65C/45C fan/gas 1 /4 for medium. (Cooking at these low temperatures will be more accurate in an electric oven than in a gas one. If using gas, put the oven on the lowest setting you have, and be aware that the cooking time may be shorter.)
- Put the unseasoned beef in a heavy-based ovenproof frying pan. Cook in the middle of the oven for 3 hrs undisturbed.
- Meanwhile, make the salsa. Zest the limes and orange into a bowl. Cut each in half and place, cut-side down, in a hot pan. Cook for a few mins until the fruits are charred, then squeeze the juice into the bowl. Add the other ingredients and season well.
- When the beef is cooked, it should look dry on the surface, and dark pink in colour. If you have a meat thermometer, test the internal temperature - it should be 58-60C. Remove the pan from the oven and set over a high heat on the hob. Add the oil and sear the meat on both sides for a few mins until caramelised. Sear the fat for a few mins too. Smash the garlic clove with the heel of your hand and add this to the pan with the thyme and butter. When the butter is foaming, spoon it over the beef and cook for another 1-2 mins. Transfer the beef to a warm plate, cover with foil, and leave to rest for 5-10 mins. Carve away from the bone and into slices before serving with the salsa, fries and salad.
Nutrition Facts : Calories 1001 calories, Fat 75 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 76 grams protein, Sodium 0.7 milligram of sodium
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