Lomo de Res, Cuban-Style Rib-Eye Steaks

Rating: 4.42 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This cut of meat is sold in most Mexican or Cuban groceries but can also be found or asked for at any butcher. It is a really 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.

By lilloli500
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.

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  • Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.

  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.

  • Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

Nutrition Facts

Per Serving:
388.6 calories; 27.9 g protein; 16.2 g carbohydrates; 81.2 mg cholesterol; 1103.3 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Chris Dufreche
Rating: 5 stars
06/01/2010
This recipe is amazing! I actually cooked it for my Cuban in-laws and they all loved it! The steak by itself is amazing but we kicked it up a notch by adding a Creole mojo on top. The recipe for the mojo is as follows: 1. Mash 6 cloves of garlic (we used the whole ones you can get in a plastic jar) and place them in a bowl. 2. Add equivalent to a whole onion (sliced) into the bowl as well - an added secret is to use the onions from the marinade you made for the steaks instead of tossing them out! 3. Add the juice of two limes to the bowl. 4. Heat up two cups of pork-grease or canola oil in a saucepan on high. The key is to COOK IT ON HIGH UNTIL IT BEGINS TO SMOKE! As soon as the oil/grease begins to smoke remove it from heat and pour it into the bowl you prepared with the garlic onions and lime juice! The heat from the hot oil will cook everything and make an awesome topping for the steak! Be careful because it will pop and sizzle when you add it! 5. Let the mixture sit until it cools a little (give it time to cook the onions and garlic). Read More
Helpful
(14)

Most helpful critical review

mama chef
Rating: 2 stars
11/19/2010
I thought the lime was too overpowering which is weird 'cause I normally love it! I had only marinaded it for 20 minutes. I had added cumin and some sage but perhaps that's what gave it the gritty aftertaste. Got potential just needs more tweaking for myself and hubby. Though it was a major hit with the kids.;D Read More
Helpful
(1)
19 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Chris Dufreche
Rating: 5 stars
06/01/2010
This recipe is amazing! I actually cooked it for my Cuban in-laws and they all loved it! The steak by itself is amazing but we kicked it up a notch by adding a Creole mojo on top. The recipe for the mojo is as follows: 1. Mash 6 cloves of garlic (we used the whole ones you can get in a plastic jar) and place them in a bowl. 2. Add equivalent to a whole onion (sliced) into the bowl as well - an added secret is to use the onions from the marinade you made for the steaks instead of tossing them out! 3. Add the juice of two limes to the bowl. 4. Heat up two cups of pork-grease or canola oil in a saucepan on high. The key is to COOK IT ON HIGH UNTIL IT BEGINS TO SMOKE! As soon as the oil/grease begins to smoke remove it from heat and pour it into the bowl you prepared with the garlic onions and lime juice! The heat from the hot oil will cook everything and make an awesome topping for the steak! Be careful because it will pop and sizzle when you add it! 5. Let the mixture sit until it cools a little (give it time to cook the onions and garlic). Read More
Helpful
(14)
dookie007
Rating: 4 stars
11/11/2010
I liked it but the Hubby and son said they could taste the beer. Maybe because I used corona which is a bit bitter. Next time I'll use a pale ale and orange slices or juice. Read More
Helpful
(12)
dave
Rating: 5 stars
03/12/2008
wow dave England we all enjoyed this steak Read More
Helpful
(10)
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Matthieu Duquette
Rating: 5 stars
10/13/2010
Most excellent just the way I have gotten it in the Caribbean and South America. I suggest using Pacifico or Negra Modelo as it has more of the Cuban Bucanero flavor more nutty than other Lagers. Also don't get rid of your onion once the marinade is done! I use two onions and then sauté them as a side. Also pair with red or black beans and rice. Can't go wrong here! Read More
Helpful
(5)
CANDACENC
Rating: 5 stars
06/25/2010
This was a really delicious marinade. I added scallions and cilantro to the marinade. It was even better as leftovers! Read More
Helpful
(3)
Indy76km
Rating: 4 stars
09/05/2008
Very good marinade! I've used it 2 times now and I'm sure I will use it again. Read More
Helpful
(2)
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marmalade04
Rating: 5 stars
05/18/2011
Wow wonderful recipe! Thanks! I made it last night and my husband loved it. I don't have a grill so I had to pan fry the steaks and they turned out very nicely. I made 2 steaks so I did not use the same amount of ingredients as the recipe called for. Read More
Helpful
(1)
mama chef
Rating: 2 stars
11/19/2010
I thought the lime was too overpowering which is weird 'cause I normally love it! I had only marinaded it for 20 minutes. I had added cumin and some sage but perhaps that's what gave it the gritty aftertaste. Got potential just needs more tweaking for myself and hubby. Though it was a major hit with the kids.;D Read More
Helpful
(1)
Lori Markovich Rose
Rating: 5 stars
10/18/2010
soooooo easy and soooooo good! husband loved it! definitely a keeper recipe! Read More
Helpful
(1)
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