CUBAN STEAK SANDWICHES
Steps:
- Cut the steak into 2 even pieces and place in a sealable plastic bag or container. Place the olive oil, cilantro, basil, parsley, lime juice, garlic, and 1 tablespoon salt in a blender and mix until smooth. Reserve 1/2 cup of the herb-oil mixture and refrigerate. Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours.
- Preheat oven to 375 degrees F.
- Slice ciabatta loaf lengthwise and remove excess bread from inside, if desired.
- Remove the meat from the marinade; discard marinade. Place on a paper towel, wiping off any excess marinade. Heat a grill pan over medium-high heat and add 1 tablespoon canola oil. Once the pan is hot, add meat and cook until medium-rare, about 4 to 5 minutes per side, depending on thickness. Place meat on a cutting board and cover with foil. Repeat with other piece of meat, only adding more oil if necessary.
- Place bread directly on oven rack and toast, about 5 minutes.
- Heat remaining tablespoon of oil in the grill pan over medium-high heat. Add onions and cook until just beginning to brown but still crisp, about 1 minute. Remove from heat and season with salt, to taste.
- Take the reserved herb-oil mixture and brush the inside of both halves of bread. Slice steak thinly on the bias and place on the bottom half of the bread. Top with onions and then remaining bread. Slice into quarters and serve.
CUBAN STEAK SANDWICH
Skillet-cooked to a crisp, golden brown, these Cuban steak sandwiches make for hearty eats on a chilly day. Or any day, really.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pound steaks to 1/8-inch thickness; place in shallow dish. Mix 2 Tbsp. dressing, lemon juice and garlic until blended; pour over steaks. Turn to evenly coat both sides of steaks. Refrigerate 1 hour to marinate.
- Remove steaks from marinade; discard marinade. Heat 1 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add 2 steaks; cook 2-1/2 min. on each side or until done. Remove steaks from skillet; place on bottom halves of 2 rolls. Cover to keep warm. Repeat with remaining dressing, steaks and rolls.
- Add onions to skillet; cook on medium heat 5 min. or until tender and lightly browned, stirring occasionally. Stir in parsley; spoon over steaks. Cover with top halves of rolls; brush both sides of sandwiches with butter.
- Heat 2 large skillets on medium-high heat. Place sandwiches in 1 skillet. (If all 4 sandwiches do not fit in the skillet, cook sandwiches in batches.) Place second heated skillet on top of sandwiches; gently press down on top skillet to flatten sandwiches slightly. Cook 4 to 5 min. on each side or until both sides of sandwiches are crisp and golden brown.
Nutrition Facts : Calories 400, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CUBAN BREADED STEAK (BISTEC EMPANIZADO)
Three Guys from Miami; if you cannot get sour orange juice, a plausible substitution is-2 parts orange juice, 1 part lemon juice, 1 part lime juice. To make cracker meal-grind crackers in a food processor to a fine consistency.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
- Add un-pounded steak, cover, and marinate for 20 minutes.
- Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
- Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
- In a bowl, combine cracker meal, garlic powder, and salt.
- Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
- Saute in heated olive oil to desired doneness; remove from pan and place on plate.
- Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
- Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.
Nutrition Facts : Calories 793.8, Fat 54.5, SaturatedFat 17.3, Cholesterol 166.6, Sodium 627, Carbohydrate 20.8, Fiber 1.3, Sugar 4.8, Protein 52
CUBAN BREADED STEAKS
This is a traditional way of preparing marinated steaks in Cuba, where this dish is known as Bistec Empanizado. I have tried several side dishes with it, and red beans and rice are my favorite. Cooking time does not include the 30-minute marinading.
Provided by TasteTester
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly combine all the marinade ingredients in a large shallow dish. Gently pound out the steaks with a flat-sided meat mallet to a thickness of 1/4 inch. Add to the dish and marinate at room temperature for 30 minutes, turning occasionally.
- Remove the steaks from the marinade and pat dry. Place the eggs in a shallow bowl and mix the bread crumbs with the parsley on a plate. Dredge the steaks first in the egg wash and then in the bread crumbs, coating them well. Heat 2 tablespoons of the oil in a heavy saute pan or skillet and saute 2 steaks at a time over medium-hight heat for about 2 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, and until the bread crumb coating is golden brown. Repeat for the remaining steaks.
- To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.
CUBAN STEAK SANDWICHES
Steps:
- Cut the steak into 2 even pieces and place in a sealable plastic bag or container. Place the olive oil, cilantro, basil, parsley, lime juice, garlic, and 1 tablespoon salt in a blender and mix until smooth. Reserve 1/2 cup of the herb-oil mixture and refrigerate. Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours.
- Preheat oven to 375 degrees F.
- Slice ciabatta loaf lengthwise and remove excess bread from inside, if desired.
- Remove the meat from the marinade; discard marinade. Place on a paper towel, wiping off any excess marinade. Heat a grill pan over medium-high heat and add 1 tablespoon canola oil. Once the pan is hot, add meat and cook until medium-rare, about 4 to 5 minutes per side, depending on thickness. Place meat on a cutting board and cover with foil. Repeat with other piece of meat, only adding more oil if necessary.
- Place bread directly on oven rack and toast, about 5 minutes.
- Heat remaining tablespoon of oil in the grill pan over medium-high heat. Add onions and cook until just beginning to brown but still crisp, about 1 minute. Remove from heat and season with salt, to taste.
- Take the reserved herb-oil mixture and brush the inside of both halves of bread. Slice steak thinly on the bias and place on the bottom half of the bread. Top with onions and then remaining bread. Slice into quarters and serve.
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
BREADED STEAKS
This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.
Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
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