Bistec Cubano Entajadas
Source: Recipe from Chef Carlos Rodriguez
A nice contrast in this dish of spicy full-flavored steak accompanied by carmelized pearl onions and delicate baby carrots. The fresh flavor of broad leaf cilantro garnishes the dish.
18 oz. sweet Indonesian soy sauce
2 lb. roasted garlic in olive oil
1 cup distilled white vinegar
1 cup fresh oregano, roughly chopped
2 tbsp. black pepper
10 10-oz. hanger steak filets, tenderized
1 pt. dry red wine
1⁄4 cup shallots, finely chopped
1 bay leaf
1 sprig thyme
1 qt. demi-glace
20 garlic cloves, roasted in olive oil
30 baby carrots
50 pearl onions
Fresh culantro (broad-leafed cilantro), julienned, for garnish
1. In a bowl, combine soy sauce, roasted garlic and olive oil, vinegar, oregano and pepper. Marinate steaks in mixture for at least 30 min.
2. In a saucepan over medium heat, combine wine, shallots, bay leaf and thyme and reduce by 3⁄4. Add demi-glace and roasted garlic (with oil) and simmer another 20 min. Pick out herbs and season.
3. Trim baby carrots, leaving 3⁄4-in. of stem intact. In a skillet, sauté in butter until tender and slightly caramelized. Season and reserve. In a separate pan, caramelize pearl onions in butter.
4. Grill or broil steaks until desired doneness. Slice on the bias, serve with carrots, onions and garlic sauce. Garnish with culantro and serve.