Photo: Jason Leung
Lomo de Res, Cuban-Style Rib-Eye Steaks
8 ingredients
10 min + 10 min
4 meal sized portions
openrecipes
"This cut of meat is sold in most Mexican or Cuban groceries but can also be found or asked for at any butcher. It is a really thin cut (1/4 inch thick) of boneless rib eye, taken from the small end of the rib roast, you can pan fry it, but I suggest grilling it. I think it is best when taken straight off the grill, sliced and served with a warm tortilla."
Estimated Nutrition (whole recipe, rough)
352
Calories
28g
Protein
15g
Fat
18g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon meat tenderizer
- 1 tablespoon seasoning salt
- 2 pounds rib-eye steak, 1/4 inch thick
- 1 onion, sliced
- 1 (12 ounce) bottle beer
- 1 1/4 cups fresh lime juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes