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Cubano Steaks with Grilled Onions

Source of Recipe

From "BBQ USA" by Steven Raichlen


Recipe Introduction

"Floridians joke that Miami is Cuba's northernmost province. That's not stretching the truth much: Miami has more Cubans than any other city except Havana. It's not surprising that steak here should have a Latin accent: seasoned with an aromatic blend of garlic, oregano, and sour orange juice. So, next time you hunger for steak that's a little different, try this."

List of Ingredients

◦ 1 large or 2 medium-size sweet or white onions, cut crosswise into �-inch slices
◦ 1 � pounds skirt steaks
◦ 4 cloves garlic, finely chopped
◦ 3 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
◦ Coarse salt (kosher or sea) and coarsely ground black pepper
◦ ⅓ cup fresh sour orange juice (see Note) or lime juice
◦ 6 tablespoons extra-virgin olive oil

You'll also need:
◦ 6 to 8 small (6-inch) bamboo skewers or long wooden toothpicks


Recipe

Skewer the onion slices crosswise with skewers or toothpicks to hold them together during grilling. Place half of the onions over the bottom of a nonreactive baking dish just large enough to hold the steaks.

Sprinkle the steaks on both sides with the garlic and oregano and season both sides with salt and pepper. Place the steaks on top of the onions in the baking dish. Pour the sour orange juice over the steaks, turning to coat both sides. Repeat with 4 tablespoons of the olive oil. Place the remaining onions on top. Let the steaks marinate in the refrigerator, covered, for 4 hours.

Set up the grill for direct grilling and preheat to high.

When ready to cook, drain the marinade from the steaks and onion slices and discard the marinade. Brush and oil the grill grate. Arrange the steaks and onions on the hot grate, placing them on a diagonal to the bars. Grill the steaks until cooked to taste, 3 to 4 minutes per side for medium-rare; grill the onions until they are golden brown and tender, 3 to 4 minutes per side. When ready to turn, the steaks will be nicely browned on the bottom. To test for doneness, use the poke method; the meat should be gently yielding. Baste the steaks and onions with the remaining 2 tablespoons of olive oil as they grill.

Transfer the grilled steaks to a platter or plates and let rest for 2 minutes. Top with the grilled onions (remove the skewers). Serve at once.

Serves 4






❧ Note:
A sour orange is an orange-like citrus fruit with juice that is sour like that of a lime. Fresh lime juice makes an acceptable substitute.

❧ Tip:
The traditional steak for Cubano Steaks is palomilla, a thin, tough, flavorful cut from the top round; it's pounded to make it tender. I find that the flavorings go great with another popular Latino cut of beef: skirt steak.