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How to make good Dominican steak
After so many years I finally figured out to prepare thin cut steak so that it comes out juicy and tender. This dish by all accounts is a staple in Spanish speaking countries because I have had it Spain and many different Hispanic restaurants in Orlando.
First one wants to pick the regular meat "pasado por la maquina" but with as little as "seams" of connective(?) tissue or whatever it is. These parts and the areas next to it are always the toughest part. Seasoning is done the traditional way and is not big deal and can be done in less than an hour. The real secret is to cook the steak at a very low temperature in a skillet with very little oil so that it's bastes in it's own juices. As soon as the inside color goes from pink to grey brown it needs to be removed (although honestly it can be removed early). The point is to remove it a soon as possible in order that it not dry out and overcook. The result is much of the steak can be cut with a fork and is quite juicy. Throw in some sauteed onions a la dominicana and tostones and a green salad and you have a tasy meal. Buen provecho! |
You've got to be freakin kidding. The last time I ate a Dominican steak I lost two fillings.
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Bull****, you need a chainsaw.
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Well mine is good and of course I've had it many places that were good as well. Maybe you need to try a new venue buddy.
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Now if I could find a nice skirt steak (flank?) and with some avocado...http://www.dr1.com/forums/images/smilies/happy.gif
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That is the same steak they use for carne asada, no?.
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Chip has good teeth.
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You don't even need a knife.........it's perfect....... I have the guy trim ALL the fat off which is about 25% of the total weight........ BEFORE he weighs it......... B in Santiago |
Thanks..I will give it a try.
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well, Chip has a point... if you get the really thin cut pieces of steak.
You have to be spot on with grilling them, the taste is fine... but no, cannot be compared to the US or Europe in tenderness. Nevertheless, I think Chip is trying to make the best of the worst... and yes, I use those as well... BelgianK |
i gotta say...when i spend a long-ish time in DR...i miss a good steak. Nothing fancy...just a simple marinade with a lil olive oil..s&p and MAYBE a lil worsteshire. THen simply grilled. Served with spinach sauted in some garlic and roasted potatos sliced with rosemary. I love all the fresh pescado, pulpo, camarones y langosta....but after a while i miss some of my good home cookin'
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The best steak for this is palomilla. It can also be "guisado" or cooked in a pressure cooker with tomato paste.
Add white rice and tostones and you're all set. |
In las Galeras I was among 20 people who had a sit down steak dinner served by deceased American Now. But he had it brought yo from pricemart or similar from SD . the Dominican girl cooked this with his oversite just a bit SHE IS GOOD!and it was all served up within 35 min. With previous prep obviously . The only noise were the soft sounds of munching excellent easy carving steak . Most were gringos on a 2 week holiday ,americans ,canadians, and Not a word spoken until most was consumed and this Dominican girl sure got a hell of a good tip that nite ,c
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The problem with Steak in the DR is that it is not aged properly (if at all), just butchered and hung up to sell. I can't count the number of times my wife has cooked it practically all day long and it is still so tough I generally can't eat it. When we get the imported stuff it's always good. Chicken and fish always seem to work though.
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Dominican (and Haitian) steaks can be much better than most found in the US or UK. Much of DR beef is "free range" grass fed without the extra water and hormones pumped into the steers elsewhere. Neither is it overshot with fat lines from the animal never having any exercise in the feedlots. Without the spiderwebs of fat lines some cuts aren't recognized by newcomers, or worse, they buy res from tired old milch cows.
As Chip says, the problem is the cooking. Good Dominican beef doesn't need boiling or pressure cooking like it seems all Brits want to do. Nor should it be braised to seal in the juice (fat) like Americans want to do. Most Euros and N.Americans protest the genetically modified food trend, yet that's sort of what feedlot steers are, unnatural chemical fed anima-bots who've hardly moved in their lives. When strangers come to the DR they cook good natural beef with the corrective processes they needed at home. |
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