I don't know who I got this from or how it began..it just seems one of those things that always was.
Puerto Rican Cuisine uses CUBE STEAK when offering a SPANISH STEAK AND ONION dish.
at home, we always added a little butter to the skillet, and cooked till the pan was full of juices and added the onions...
( there are more steps to this, actually you do marinade the steaks and sliced onions in a yummy vinegar and spice marinade and add all that to the pan too)
Does anyone have a "weird or out of the box" step they practice??
Care to share it?
Puerto Rican Cuisine uses CUBE STEAK when offering a SPANISH STEAK AND ONION dish.
at home, we always added a little butter to the skillet, and cooked till the pan was full of juices and added the onions...
( there are more steps to this, actually you do marinade the steaks and sliced onions in a yummy vinegar and spice marinade and add all that to the pan too)
Does anyone have a "weird or out of the box" step they practice??
Care to share it?
