3,000 miles away…
and if I can’t get a decent cuban meal I’ll go ahead and make one! Keep in mind a couple of things. A) I’m white, and B) half of this recipe is improvised. But it still beats Versailles (the chain in LA, not the famous one in Miami)!
For the steak…
- sliced or whole steak (your choice, but thinner is better)
- garlic cloves smashed and sliced
- 1 chopped onion
- lime juice (2 or 3 fresh limes)
- olive oil (just a few drizzles)
- Marinate the meat, garlic, lime juice and a little oil in the fridge for about an hour.
- Cook meat with olive oil in a pan. Brown…your meat should be nice and golden, almost crispy. While meat is browning, toss in onions and let them brown too.
- Serve with a garnish of chopped onions and parsley.
For the beans…
- canned black beans
- salt & pepper
- 2 bay leaves
- Heat beans on medium heat. Drain a bit of juice from cans, but keep them moist. Add all the spices to taste.
- Keep stirring and mixing til well spiced, but still wet.
- Serve over long grain white rice (or instant, like I did).
For the plantains…
- They’re store bought from a cuban store in Burbank, CA. They come in a frozen pack. Microwave and serve. Fend for yourselves.