To make lomo de res (Cuban-style rib-eye steaks), you can find this cut of meat in most Mexican or Cuban groceries, but it can also be found or asked for at any butcher. It is a thin cut (1/4-inch thick) of boneless rib-eye taken from the small end of the rib roast. You can pan-fry it, but I suggest grilling it. I think it is best when taken straight off the grill, sliced, and served with a warm tortilla.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 4
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon meat tenderizer
- 1 tablespoon seasoning salt
- 2 pounds rib-eye steaks, 1/4-inch thick
- 1 onion, sliced
- 1 (12 ounce) bottle beer
- 1 ¼ cups fresh lime juice
Steps
- Combine garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl; rub into both sides of steaks.
- Arrange 1/4 sliced onions in bottom of a 9×13-inch pan; lay steaks across onions. Top with more onions; pour 1/4 bottle beer and 1/4 cup lime juice over top. Repeat layers until all steaks layered. Pour any remaining beer and lime juice over top. Cover pan. Marinate in the refrigerator for 30 to 40 minutes. Do not marinate steaks longer than 1 hour, because the acid from the lime juice will begin to cook the meat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade; discard remaining marinade.
- Cook on the preheated grill to your desired degree of doneness, about 2 minutes per side for well done. Rest before slicing, 5 minutes. Serve with warm tortillas.
