Cube Steak With Cuban Lime Mojo Food

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.

LOMO DE RES, CUBAN-STYLE RIB-EYE STEAKS

Steps:

• Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
• Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.
• Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

CUBE STEAK WITH CUBAN LIME MOJO

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.

LOW 'N' SLOW RIB STEAK WITH CUBAN MOJO SALSA

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.

CUBAN MARINATED STEAK

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.