This thin steak topped with raw onions and drizzled with lime juice has got to be one of my favorite dishes to order at a Cuban restaurant. It's also one of the most basic and easy to make at home. It was always a staple in our house. Known as bistec, the name originated from the English words, “beef steak!”
cuban steak (bistec)
Of course you can always upgrade your cut of meat, but the Cuban beef steak, better known as bistec is best when it's a top round steak or any similar cubed steak pounded thin.
4 top round steaks, pounded to ¼ inch thickness
2 garlic cloves, minced
2 limes, juiced
salt and freshly ground pepper
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 tablespoons fresh parsley, finely chopped
Season the steaks with garlic, lime juice, salt and pepper and marinate for at least one hour in the fridge. Remove the steaks from the marinade and pat them dry, reserving the marinade.
In a large skillet over medium high heat with olive oil brown each steak for 3 minutes on each side.
Transfer the steaks to a serving platter and keep them warm. Add the reserved marinade to the pan. You can either add the onions and cook them for about 3 minutes, or reserve the onions for topping over the steaks.
Garnish the steaks with either the sautéed onions from the pan or raw onions and fresh parsley. Serve right away.
For a true Cuban experience, serve with a side of rice, black beans and any preparation of plantains!