Bistec a Caballo
Matanzas — Mother recipe · en it
A Cuban classic from Matanzas, bistec a caballo combines the intense flavor of beef steak with the crispy texture of shin meat.
⏱️ 30 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 2 beef steaks
- 2 pieces of shin meat
- 2 onions
- 2 cloves of garlic
- 200 g of beans
- 100 ml of olive oil
- 2 tablespoons of soy sauce
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of sugar
- 1 tablespoon of lemon juice
- Pears and cucumber for the sauce
Method
- Cut the steaks and shin meat into similar-sized pieces, then marinate them with garlic, soy sauce, sugar, balsamic vinegar, and lemon juice for at least 1 hour.
- In a pan, heat the olive oil and fry the steaks and shin meat for about 5 minutes on each side until they are well cooked.
- In another pan, sauté the finely chopped onions with garlic for 5 minutes, then add the beans and cook for another 10 minutes.
- Add the soy sauce, sugar, balsamic vinegar, and lemon juice, stir well and let it boil for 5 minutes.
- Place the steaks and shin meat on a plate and serve with the bean sauce and chopped pears and cucumber.
- Place the steaks and shin meat on a plate and serve with the bean sauce and chopped pears and cucumber.
The story
Bistec a caballo originates from the Matanzas province in Cuba, where it is said to have been created during economic hardships, using shin meat to make the dish more affordable.
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