Granny's Cuban Egg-Breaded Steak
6 thin steaks
6 thin slices of swiss cheese
6 thin slices of ham
1 whole lemon, juiced
1 whole recipe of sofrito
salt, onion, garlic powder to taste
For Breading
1 cup bread crumbs
2 eggs
Follow instructions for breaded steak, prepare basic sofrito. When
ready to serve, place slice of ham on top of each steak and then a slice of
cheese on top of ham. Place steaks in a baking dish, place 2 spoonfuls of
sofrito mixture over every steak. Bake at 350 degrees F (175 C) until
cheese melts. Serve with salad.
Sofrito
Sofrito is the base of many typically Cuban recipes. My mom used to chop up all
the ingredients (except bay leaf) in a blender and store in a jar with a drizzle
of olive oil on top. Stored in refrigerator, it can last about a week. She would
spoon out amounts needed for each recipe, add the bay leaf and then sauté and
simmer as directed. The secret to a good sofrito is to let it simmer a while so
all the tastes meld.
21 cherry tomatoes, chopped
2 green peppers, chopped
2 large onions, chopped
8 to 10 garlic cloves, chopped
1 or 2 bay leaves
touch of ground cumin
touch of dried oregano
3/4 cup Sherry, or to taste
4 Tbsp olive oil
Salt to taste (optional)
Sautee tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil
slowly until all vegetables are limp. Add Sherry and let simmer. If you add the
salt, taste beforehand as you might not need it at all.