Okay, so I’ve been wanting to try making Cuban steak for a while now. I saw some recipes online and thought, “Hey, I can do that!” So here’s how my little cooking adventure went.
Getting Started
First, I gathered all the stuff I needed. I already had most of it, thankfully.
- A couple of decent-sized sirloin steaks (about 1/2 inch thick, I guess)
- Some garlic – like, a whole head, because I love garlic
- An onion
- A lime or two
- Olive oil
- Salt and pepper – duh!
- Oregano, because I like how it test
The Prep Work
I started by making the marinade. I crushed the garlic, I mean really smashed it, with the side of my knife and then chopped it up fine. I sliced the onion into thin rings. Then, in a bowl, I mixed the garlic, onion, juice from the limes, a good glug of olive oil, salt, pepper and Oregano. I eyeballed the amounts, really – you kind of just know when it looks right.
I put the steaks in a big Ziploc bag and poured the marinade all over them. I squished the bag around to make sure the steaks were completely covered. Then, into the fridge it went. I let them sit in there for about 4 hours, cause the recipes says to let it sit for 2 – 4 hours. Longer is better, for max flavor, you know?
Cooking Time!
When I was finally ready to cook, I took the steaks out of the fridge and let them sit on the counter for a bit. I heated up a big cast iron skillet over medium-high heat. You want it pretty hot, but not smoking.
I added a little bit of olive oil to the pan and then placed the steaks in. I cooked them for about 3-4 minutes on each side. I like mine medium-rare, so that’s what I was going for. If you like it more cooked, just leave it in longer. I also threw some of the onion rings from the marinade into the pan to cook alongside the steak. they cooked fastly.
The Finish Line
Once the steaks were done, I took them out of the pan and let them rest on a plate for a few minutes. Then cut it, and serve the * turned out pretty good. Definitely something I’ll make again!
