Bistec Cubano Entajadas

Menu Part: 
Cuisine Type: 

A nice contrast in this dish of spicy full-flavored steak accompanied by carmelized pearl onions and delicate baby carrots. The fresh flavor of broad leaf cilantro garnishes the dish.


18 oz. sweet Indonesian soy sauce
2 lb. roasted garlic in olive oil
1 cup distilled white vinegar
1 cup fresh oregano, roughly chopped
2 tbsp. black pepper
10 10-oz. hanger steak filets, tenderized
1 pt. dry red wine
1⁄4 cup shallots, finely chopped
1 bay leaf
1 sprig thyme
1 qt. demi-glace
20 garlic cloves, roasted in olive oil
30 baby carrots
50 pearl onions
Fresh culantro (broad-leafed cilantro), julienned, for garnish


1. In a bowl, combine soy sauce, roasted garlic and olive oil, vinegar, oregano and pepper. Marinate steaks in mixture for at least 30 min.

2. In a saucepan over medium heat, combine wine, shallots, bay leaf and thyme and reduce by 3⁄4. Add demi-glace and roasted garlic (with oil) and simmer another 20 min. Pick out herbs and season.

3. Trim baby carrots, leaving 3⁄4-in. of stem intact. In a skillet, sauté in butter until tender and slightly caramelized. Season and reserve. In a separate pan, caramelize pearl onions in butter.

4. Grill or broil steaks until desired doneness. Slice on the bias, serve with carrots, onions and garlic sauce. Garnish with culantro and serve.

Source: Recipe from Chef Carlos Rodriguez

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources