Garlic And Lime Marinated Cube Steak Recipes

CUBAN CUBE STEAK - BISTEC DE PALOMILLA

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.

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steps:

• Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
• On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
• Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
• Remove to a serving dish, brush with any remaining marinade, and serve.

GARLIC AND LIME MARINATED CUBE STEAK

Steps:

• Season cube steak pieces with salt and pepper and place in shallow dish. Pour lime juice and sprinkle garlic over pieces and turn to coat on both sides.
• Place in refrigerator for at least four hours and up to overnight. Turn once or twice during the marinating time to insure marinade is even.
• Remove from refrigerator and allow to sit at room temperature while preparing onions.
• Heat 2 tablespoons of coconut oil in large skillet.
• Saute onions over medium heat until they are very soft and beginning to take on a golden color (10-20 minutes). Remove onions and set aside in bowl, squeeze additional lime over them and mix.
• Increase heat to medium-high and heat remaining 2 tablespoons of coconut oil in same skillet. Add steaks and cook about 2 minutes per side, flipping when you begin to see the juices rising to the surface.
• Serve steaks topped with onion mixture and garnished with chopped parsley.

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.

MARINATED CUBED BEEF WITH LIME SAUCE

Steps:

• Combine sugar, 1 teaspoon of the black pepper, soy sauce and garlic.
• Stir well and add the beef.
• Stir well to coat beef and marinade for 20 minutes or longer.
• Combine remaining pepper with lime juice and water.
• Place in a small serving bowl.
• Saute beef in hot oil, three to four minutes until medium rare.
• Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.