Cuban-style Pork Steak

Marinated and grilled pork steaks and onion slices are simple and tasty. They would not be truly Cuban if not accompanied with yellow rice and black beans. For the yellow rice follow the directions on the package. For the black beans simply add diced onion and bell pepper to canned black beans and simmer for 30 minutes or more. If not simmered for a while they will not have the desired flavor.

4 pork sirloin steaks

1 large onion

Olive oil for brushing

Salt and pepper to taste

Prepare the marinade (recipe follows). Place the meat in a zip-top plastic bag with the marinade, zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Marinate refrigerated for 2 hours. Peel and slice the onion into 1/4-inch-thick slices between the root and leaf ends and place them on a plate. Remove the meat from the marinade and spoon some of it over the onion slices. Brush the meat with oil and season with salt and pepper. Brush the onion slices with oil.

Prepare the grill for direct cooking over a hot fire. Grill the meat and onions directly over the fire for 4 minutes per side. A thin spatula will be required to turn the onion slices.

Serve the meat topped with grilled onion slices.

Marinade

Juice of 2 limes

Juice of 1 large orange

1/4 cup water

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

4 large cloves garlic, sliced

1/2 teaspoon ground cumin

Combine the first 5 ingredients in a small bowl and set aside. Place the olive oil, garlic, and cumin in a small sauce pan over medium heat and lightly brown the garlic. Add the juice mixture, bring to a boil and remove from the stove. Allow the marinade to cool until it can safely be transferred to a zip-top plastic bag.