recipe reviews for:

Lomo de Res, Cuban-Style Rib-Eye Steaks

“This Cuban-style grilled preparation of thinly cut rib eye steaks are amazingly flavorful, with a quick and easy marinade of lime and beer. This cut of meat is sold in most Mexican or Cuban groceries but can also be found or asked for at any butcher. Stir up a pitcher of mojitos and you're ready for a Cuban style vacation in your own backyard.”

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Reviewed: Mar. 12, 2008

wow dave England we all enjoyed this steak

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9 users found this review helpful

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dave

Reviewed: Sep. 5, 2008

Very good marinade! I've used it 2 times now and I'm sure I will use it again.

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2 users found this review helpful

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Indy76km

Cooking Level: Intermediate

Home Town: Rumford, Maine, USA

Reviewed: Aug. 24, 2009

Tried this on a friend and it was awesome. Will make this again.

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Debbie

Reviewed: May 31, 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).

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10 users found this review helpful

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Too-Fresh

Cooking Level: Intermediate

Home Town: Hammond, Louisiana, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Jun. 25, 2010

This was a really delicious marinade. I added scallions and cilantro to the marinade. It was even better as leftovers!

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3 users found this review helpful

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CANDACENC

Reviewed: Jul. 1, 2010

Fantastico, gracias.

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0 users found this review helpful

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skmngtn

Cooking Level: Professional

Living In: Wisconsin Dells, Wisconsin, USA

Reviewed: Oct. 3, 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!

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4 users found this review helpful

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Matthieu Duquette

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Oct. 14, 2010

soooooo easy and soooooo good! husband loved it! definitely a keeper recipe!

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1 user found this review helpful

Reviewer:

lori

Cooking Level: Intermediate

Reviewed: Nov. 10, 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.

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9 users found this review helpful

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dookie007

Reviewed: Nov. 17, 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

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1 user found this review helpful