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Lomo de Res, Cuban-Style Rib-Eye Steaks
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

Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
389 calories; protein 27.9g; carbohydrates 16.2g; fat 21.3g; cholesterol 81.2mg; sodium 1103.3mg. Full Nutrition
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