PAN CON BISTEC | CUBAN STEAK SANDWICH
Steps:
- In a large bowl, season steak with salt, pepper, garlic, cumin, oregano, and Sazon. Massage the steak with the seasonings. Add in onions and naranja agria. Let it marinate for 15 minutes.
- Heat oil in a large pan over medium high heat. Add in steak and onions. Cook steak for 4-6 minutes per side, or until desired level of done. May be done in batches. Leave the onions until as softened as desired. To assemble the sandwiches, cut steak one steak into 3-4 slices and place it on a cut 4 inch Cuban bread that has been smeared with mayonnaise. Top with onions and close the sandwich. 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
TOASTED CUBAN SANDWICH
This Cuban sandwich is piled high with ham, roast pork loin, Swiss cheese, and dill pickles, then toasted to warm and crunchy perfection.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
- Preheat oven to 500 degrees F (260 degrees C).
- Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
- Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 30.2 g, Cholesterol 84.6 mg, Fat 53.5 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 13.8 g, Sodium 975.6 mg, Sugar 7.2 g
CUBAN STEAK (BISTEC ENCEBOLLADO)
This recipe was found online icuban.com by Three Guys from Miami. This recipe adds a touch of lime and fresh cilantro to give the dish a Cuban flavor. This sounds like my kinda of steak!! Posting for ZWT.
Provided by diner524
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
- Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
- Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
- Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.
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
AUTHENTIC SOUTH FLORIDA CUBAN SANDWICHES
Living in South Florida, thought I would make my own cuban sandwiches at home. So easy to make and so delicious! Just a few ingredients and a grill and you will also be enjoying these grilled sandwiches as cooked in many famous restaurants here in Miami!
Provided by Whats Cooking from
Categories Lunch/Snacks
Time 15m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat up Panini Grill.
- Slice each cuban roll in half and spread a thin layer of butter on outside bottom and top of each sandwich.
- Separate the meats and cheeses into 6 portions. Layer bottom half with Ham, Roast Pork, Turkey Breast, and Swiss Cheese.
- Top with sliced pickles.
- Spread mustard on inside top of cuban roll.
- Press down sandwich.
- Place on heated grill and smoosh down so sandwich remains even.
- Cook until flattened and golden brown.
- Makes 6 Cuban Sandwiches.
- Enjoy!
CUBAN SANDWICH BURGERS
My mom would make these Cuban burgers when we would visit her in Florida. They are a take on the real Cuban sandwich. My kids love them. My boys could eat two of these monsters in one sitting. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Prepare grill for medium heat. Place a large cast-iron skillet on grill grates., In a large bowl, combine beef, pork, lemon juice, 1/2 teaspoon garlic salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. , Combine mayonnaise, mustard, remaining 1/2 teaspoon garlic salt and 1/4 teaspoon pepper; spread over cut sides of buns. Place burgers on bun bottoms; top with Swiss cheese, ham, pickles and bun tops. Using oven mitts, carefully place preheated skillet on sandwiches. Grill sandwiches, covered, until buns are browned and cheese is melted, 5-8 minutes.
Nutrition Facts : Calories 690 calories, Fat 44g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 1706mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY
Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork
Provided by Rie McClenny
Categories Lunch
Yield 20 sandwiches
Number Of Ingredients 15
Steps:
- Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
- Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
- Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
- Preheat the oven to 250˚F (120˚C).
- Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
- Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
- Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
- Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 10 grams, Fat 49 grams, Fiber 1 gram, Protein 55 grams, Sugar 3 grams
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