Tastes Like Cuba by Eduardo Machado

Author:Eduardo Machado
Language: eng
Format: epub
Publisher: Penguin Group US
Published: 2007-03-03T16:00:00+00:00

1 to 1½ pounds palomilla steak (thinly sliced top sirloin), about 3 big pieces

2 garlic cloves, peeled and finely chopped

2 tablespoons lime juice

1 tablespoon salt

1½ teaspoons ground black pepper

1½ cups finely ground galleta (Cuban cracker) crumbs*

3 large eggs

½ cup vegetable oil

1 lime, cut into 6 wedges, for garnish

Cut the steak so that you have 6 equal pieces. If necessary, pound each steak between 2 pieces of plastic wrap using a meat tenderizer, until they are between ¼ and 1/8 inch thick. Transfer to a bowl big enough to hold all 6 steaks.

Combine the garlic, lime juice, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Pour the marinade over the steaks and toss so they are coated evenly. Cover with plastic wrap and marinate in the refrigerator, 1 hour.

Place the galleta crumbs in a pie plate or dish with raised edges and season with 1 teaspoon of the remaining salt and ½ teaspoon of the remaining black pepper. Mix with a fork. Crack the eggs into a separate pie plate or dish with raised edges and season with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Mix with a fork until well blended. Remove a steak from the marinade and dip both sides in the galleta crumbs, shaking off any excess. Dip both sides of the steak in egg, then again in galletas. Transfer to a plate until ready to fry. Repeat with the remaining steaks.

Heat ¼ cup of the vegetable oil in a 12-inch skillet with raised edges over medium-high heat until shimmering and very hot. Fry 3 of the steaks in the hot oil until golden brown, 2 minutes per side. Transfer to a paper towel–lined plate when cooked. Add the remaining ¼ cup vegetable oil to the pan and let it return to frying temperature. Fry the remaining 3 steaks and transfer to a paper towel–lined plate when cooked. Garnish each steak with a lime wedge and serve immediately with rice, beans, and fried plantains.

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