Cuban Recipe. Cuban Cooks please answer. Bistek De Cubanno?!


Question: I had this steak called
Bistek De Cubanno
It was a thin steack I think it was pan fried or something and it isn't carne asada.
It was a one piece of steak except very thin. They put lime or something with it.
I had it at Havana Cafe in Arizona
It was called bistek de Cubanno.
I looked some stuff up and It kinda looked like Escalope.
It sorta looked like it was fried.
It had a coating on it that made it look like it had skin like fried chicken. It had a breading of some sort.
Thanks to someone who can give me the recipe.


Answers: I had this steak called
Bistek De Cubanno
It was a thin steack I think it was pan fried or something and it isn't carne asada.
It was a one piece of steak except very thin. They put lime or something with it.
I had it at Havana Cafe in Arizona
It was called bistek de Cubanno.
I looked some stuff up and It kinda looked like Escalope.
It sorta looked like it was fried.
It had a coating on it that made it look like it had skin like fried chicken. It had a breading of some sort.
Thanks to someone who can give me the recipe.

ingredients

* 1/2 cup fresh lime juice
* 1/3 cup water
* 1/4 cup fresh orange juice
* 1 1/2 teaspoons salt
* 1/2 teaspoon oregano
* 1/2 teaspoon freshly ground pepper
* 1/2 cup olive oil
* 8 large garlic cloves, thinly sliced crosswise
* 1 teaspoon ground cumin
* 6 thin sirloin steaks (8 ounces each)
* 3 tablespoons chopped fresh cilantro
* Vegetable oil, for the grill
* 2 sweet onions, sliced 1/4 inch thick

directions

1. Mix the lime juice, water, orange juice, salt, oregano and pepper in a bowl.
2. Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.
3. Arrange the steaks in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.
4. Light a grill. Lightly brush the grate with oil. Remove the steaks from the marinade and pat dry. Brush the onion slices with some of the reserved mojo. Grill the onion slices over the cooler part of the grill, until lightly charred and tender, about 4 minutes per side. Grill the steaks over high heat until medium rare, 2 minutes per side. Transfer the steaks and onions to a platter; spoon the remaining mojo on top and serve.

______________________________________...

bullet 2 10 to 12 oz. Boneless Round or Sirloin Steaks, cut very thin (?" or less)
bullet 2 Tablespoons Olive Oil
bullet 4 cloves Garlic, peeled, mashed and chopped finely
bullet ? teaspoon Ac'cent? Flavor Enhancer
bullet ? cup of sweet Onion, diced
bullet ? cup sweet Onion, finely minced
bullet 3 Tablespoons fresh Parsley, chopped
bullet Juice of one Lemon
bullet Ground Black Pepper to taste
bullet Salt, to taste

Rub the cleaned and trimmed, very thin steaks with the garlic on both sides.
Into a tight ZipLock type bag, place the garlic, rubbed steaks and the lemon juice.
Place the bag into the refrigerator for at least 2 hour, turning and kneading frequently.
Heat a heavy skillet on medium-high heat and add the olive oil.
Heat skillet until oil begins to foam.
Remove the steaks from the bag, discarding the marinating liquid.
Salt on the Ac'cent? Flavor Enhancer.
Sear the steaks until barely crusty brown on both sides (they are thin; it will not take long).
Two minutes before serving, add DICED onion to the pan to warm, until onion is translucent.
Serve one steak to each plate. Add some of the MINCED onions and a sprinkle of the parsley to each.
Serve with crispy thinly sliced 'home' fries and hot white rice; Tabasco? sauce.

__________________________


Ingredients
# 1/4 cup orange juice
# 2 tablespoons lime juice
# 2 tablespoons vegetable oil
# 2 tablespoons McCormick's Montreal Brand steak seasoning
# 1 1/2 teaspoons oregano
# 1/2 teaspoon ground cumin
# 2 lbs sirloin steaks , trimmed
Directions

1.
1
Mix all ingredients, except steak, in large resealable plastic bag or glass dish.
2.
2
Add steak, turn to coat well.
3.
3
Refridgerate 30 minutes or longer for extra flavor.
4.
4
Remove steak from marinade, reserving remaining marinade.
5.
5
Grill over medium-high heat 6-8 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking.

Newest Reviews for This Recipe

Yes, Cuban steak...very popular in Miami.
Is from the Top Round cut....
Cubans buy the whole round and had it slice in thin pieces and run through a tenderlizing machine. You can do the same effect by mashing it with a meat mallet.
add ADOBO powder ( availiable on the spice aisle of supermarket)
Grilled some onions and Presto...
Oh, yes, you pan grilled the steak with a little bit of oil.
Add some Yucca with mojo....( potato like vegetable ) mojo= chopped garlic with white vinegar
I used live in Miami...

you mean bistec empanizado ..breaded steak

well the recipe I know is that you buy very thin skirt steak, you can even have the butcher in the grocery store cut it for you.

then you buy some:

Goya mojo sauce
goya bitter orange sauce
chopped garlic
corn oil
italian bread crums
goya adobo
2eggs beaten

1)cover the steaks with mojo sauce and bitter orange and let it marinade for at least 1 hour, the longer the better.

2) put the bread crumbs in plate, take one of the steaks, put a little chopped garlic and a very light sprinkling of the adobo powder and cover it with bread crumbs, then dip it in the egg covering it well, then the bread crumbs again covering the steak well.

3) put some corn oil in a frying pan at least 2 inches thick, with about an inch of oil in it in , when the oil is hot drop a steak and lower the flame you want it to fry slowly so it cooks the inside well. fry each side for about 5 minutes.

step three is very important */c if you keep the flame high the outside is going to burn and inside is going to be raw.

4) when the steaks are fried, damp the excess oil out and you can sprinkle some bitter orange or some mojo sauce on top, just a little sprinkling

eat it with some white rice, black beans and some fried yucca (cassava)
enjoy!!





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