I’m fortunate. Extremely.
As I’m gallivanting around the nation’s fourth largest city and relaxing most evenings in some fairly comfortable digs, my wife remains on Chestnut Lane trying to ready our home for sale.
There’s still school, soccer games and doctor appointments for the boy, but only one of us is there to commandeer. There are still two dogs, a cat and my prized citrus trees. She’s in charge of them all. And then there are the piles of brick on the patio from the kitchen remodel, along with the circa 1963 wallpaper in the master bath area. Not to mention, the master bedroom has no flooring, unless you count the cold smooth concrete foundation.
Some day, I hope to reciprocate my bride’s efforts. After all, I shouldn’t be the only one allowed to live my dreams. If you’re reading this, sweetheart, I love you more than fried okra and hot dogs combined! I’m the luckiest guy in the world, and it’s because of you.
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A single word can make all the difference in the world and for this recipe, that word is style. To call this recipe Cuban New York Strip would be oxymoronic, since Cubans (in Cuba) don’t really have access to this popular American cut of beef. And in reality, they eat what’s known as Bistec de Palomilla, which is a piece of beef (sirloin) that’s been pounded to be thinner than Lesley ‘Twiggy’ Hornby. My seasonings are authentic though, except for the cilantro. The classic Cuban version of this dish is typically finished with parsley.
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Cuban style New York Strip Steak
Cuban style New York Strip Steak — Savory sizzle with plenty of zing
- ¼ cup – Sour Orange Juice**
- 3 – Garlic cloves, minced
- 2 TB – Olive oil
- 1 TB – Oregano, preferably Mexican oregano
- 2 tsp – Ground cumin
- 3 – New York strip steaks (about 2¼ lbs)
- Kosher salt and freshly ground pepper
- 1 – Large onion, sliced thinly
- 1 TB – Vegetable oil
- 3 TB – Fresh cilantro, chopped
- Salt and pepper the steaks liberally.
- Combine juice, garlic, olive oil, oregano and cumin.
- In a non-reactive pan or sturdy zip-close bag, pour marinade over steaks; refrigerate for 4-6 hours.
- Once meat has marinated, fry the onions in vegetable oil over medium heat until lightly browned, about 10-12 minutes. (A large cast iron or heavy steel skillet works best.)
- Remove the onions and set aside.
- Raise the heat to medium-high and fry the steaks until they reach medium doneness, about 4 minutes per side.
- Garnish with onions and fresh cilantro. Serve with lime wedges, if desired.
- Allow to sit for 5 minutes before serving.