Monday, March 12, 2012

Cuban Steaks


1 lb. Hormone and antibiotic free thin cut steaks 
1/4 organic sweet onion
1 tbsp olive oil
1 tbsp organic lemon juice
Salt grinder 
pepper grinder

Directions: Your steaks should be cut breakfast steak thickness. I like to have them cut a rump roast for my steaks. I have the butcher cut my steaks so they come out even and saves me time. Take each steak and sprinkle with salt and pepper then pound with a meat tenderizer. Turn steak over and repeat.  Complete this process with each steak. 
Heat olive oil in a skillet until hot,  place steaks one at a time in the skillet and brown both sides.  When this is complete remove steaks and place on a plate together.  Add thin sliced onions to skillet and sauté when they are almost cooked through add lemon juice sauté one more minute and pour liquid and onions over steaks and serve.  This dish goes great with Aunt Gladys' Black Beans.


  • Green  Shellfish
  • Pink Gluten
  • Yellow Nuts
  • Blue  Soy
  • Purple Milk
  • Red Eggs
  • Orange Fish

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