Sándwich De Bistec Al Estilo Cubano Recipes

CUBANO SANDWICH

Steps:

• Preheat a sandwich press to medium heat.
• Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips.
• Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise.
• Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches.
• Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl.
• Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
• Preheat the oven to broil.
• Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.

SáNDWICH DE BISTEC AL ESTILO CUBANO

Steps:

• Usa un mazo para adelgazar la carne hasta que tenga 1/8 pulgada de grosor; colócala en un plato poco profundo. Mezcla bien 2 cdas. del aderezo, el jugo de limón y el ajo. Vierte esta mezcla sobre los bistecs. Víralos para recubrirlos de manera pareja por ambos lados. Pon a marinar la carne en el refrigerador durante 1 hora.
• Saca la carne de la marinada; deshazte del líquido. Cocina, en una sartén grande, 2 de los bistecs en 1 cucharada del aderezo restante a fuego medio-alto durante 2-1/2 min. por lado o hasta que se cocinen por completo. Saca la carne de la sartén; colócala sobre la mitad inferior de dos de los panecillos. Tápalos a fin de mantenerlos calientes. Haz lo mismo con el aderezo, bistecs y los panecillos restantes.
• Pon la cebolla en la sartén; cocínala, revolviéndola de vez en cuando, por 5 min. o hasta que se dore un poco y esté tierna. Incorpora el perejil y pon esta mezcla sobre los bistecs; completa los sándwiches con la parte superior de los panecillos. Pincela con mantequilla ambos lados de cada panecillo.
• Calienta dos sartenes grandes a fuego medio-alto. Coloca los sándwiches en una de las sartenes. (En caso de que no quepan los cuatro sándwiches en la sartén, cocina los sándwiches por tandas.) Coloca sobre los sándwiches la otra sartén que precalentaste; presiona con cuidado la sartén a fin de aplastar un poco los sándwiches. Cocínalos de 4 a 5 min. por lado o hasta que ambas caras de los panecillos queden crujientes y se doren bien.

THE SANDWICH CUBANO

Steps:

• In Cuba it was just called el sandwich it was here in USA that we gave it a country!
• The plancha has to be set to 350 F
• Slice the bread in half lengthwise, spread the mayo on the bottom bread then place the roast pork then the baked sweet ham then the pickle then the cheese. this way the cheese will melt down and blend with the hams.
• Next put the sandwich on la plancha and spread a little melted butter on top of the bread and press down the top part of the plancha. in about 3 minutes raise the top part of the plancha spin your sandwich to the other side and repeat the butter process again
• Your bread should be toasted and the cheese melted. this should be done in about 10-to 15 minutes depending on the plancha
• Any good ham dish starts with the night before. marinating gives all foods that extra punch of flavour. We accomplish this with sour oranges limes alot of minced garlic, ground cumin dried oregano. This mixture gets spread all over the fresh ham and massage into the meat .Put it the fridge covered with plastic wrap. the next day when u are ready Preheat the oven to 350f place the pork in a roasting pan cover fresh ham in salt skin up, this will keep the ham from drying out, cook for about 4 to 5 hours or until your ham reaches an internal temp of 180f. Remember to take off the salt that by now has become hard. Skin should be toasted and crispy.
• Allow the meat to rest and carve when you can't wait any longer!

BISTEC ENCEBOLLAO

Steps:

• In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
• When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

BISTEC DE PALOMILLA (CUBAN FRIED STEAK)

Steps:

• Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
• Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
• Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.

CUBAN STEAK (BISTEC ENCEBOLLADO)

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.