|Flamidwyfe's Cuban Steak|
Thank you, Flamidwfye! We love Cuban food. There's really only one Cuban restaurant here in Honolulu. The food is tasty, but pricey so we don't go there very often. Which is why we love trying Cuban recipes at home!
Decided to try Flamidwyfe's Cuban Flank Streak recipe without the onions and mushrooms since it's a Pure Protein Day for the female half of this couple. We used her marinade recipe exactly as she posted but only had time to marinade our meat for about 4 hours. It was still fabulous. We went ahead and used all the oil the recipe called for! (Oh, we used one pound of meat since we were feeding two people, so the recipe below is Flamidwyfe's recipe doubled.
Serves 2 (male half at rice and look funn with his, if he didn't have starches, we would have needed 1 1/2 lbs of beef)
Prep Time: 5-10 minutes
Cook Time: approximately 7-8 minutes for medium rare, 1" thick steaks
1 lb. beef, top round steak (fat trimmed, we tenderized using the salting method, use the 1 tsp of salt for each side and be sure to rinse your steaks well, if you are using this method, be prepared to salt for an hour or so)
Juice of 2 limes
1/4 c. olive oil
2 tsp. cumin
2 tsp. Italian Seasoning
2 t. garlic powder
1 1/2 T. soy sauce, plus 1/2 T. water (if you're not watching your sodium intake, ok to use 2 T.)
1 t. favorite hot sauce (we used Frank's RedHot)
Put marinate ingredients in a large ziploc bag. Mix marinade well. Add steaks. Shake up. Refrigerate for 8 hours or more (we only had time for 4, but it was still tasty). Turn bag occasionally. Before grilling steak, let steaks sit at room temperature (we usually let it sit for 10-15 minutes). Heat a grill pan or frying pan over high heat, spray with a little bit of non-stick spray and place steaks in pan. Cook for 4-5 minutes, turn steaks over and cook another 3 minutes or so for medium rare 1 inch steaks.
The white rolled up things in the photos are look funn, a Chinese flat rice noodle that's rolled. The look funn factory in Chinatown here sells them plain, with char siu (pork) or shrimp but we've seen them with scallops too. You can eat them as is or fry them up like we did. It was a special treat for the male half of this couple. He's not Asian, but he sure loves Asian foods!
Enjoy...we sure did...and thanks again to Flamidwyfe for the 'ono (delicious) recipe. We'll definitely try this with chicken next time!