Best 2 Bistec De Palomilla Cuban Fried Steak Recipes
Embark on a culinary journey to the vibrant streets of Havana with Bistec de Palomilla, a classic Cuban fried steak that tantalizes taste buds with its aromatic blend of spices and tender, juicy texture. This delectable dish is a staple in Cuban cuisine, often served alongside traditional sides like congrí, fried plantains, and a refreshing mojito.
Our collection of recipes provides a comprehensive guide to mastering this beloved dish. From the traditional Cuban method, featuring a flavorful marinade of garlic, oregano, and citrus, to variations that incorporate unique ingredients like beer, guava paste, and smoky chipotle peppers, we have a recipe to suit every palate.
BISTEC DE PALOMILLA (CUBAN FRIED STEAK)
Living in South Florida for several years, this was a favorite of mine when we'd go out to a Cuban restaurant. It's good with black beans & rice & fried plantains.
Provided by Jackie 6
Categories Steak
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
- Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
- Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.
CUBAN PAN FRIED STEAK (BISTEC DE PALOMILLA)
Make and share this Cuban Pan Fried Steak (Bistec De Palomilla) recipe from Food.com.
Provided by threeovens
Categories Steak
Time 30m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut steaks into six equal portions. Season steaks with garlic, lime juice, salt, and pepper. Allow to marinate at least 1 hour, refrigerated.
- Remove the steaks from the marinade and pat dry; reserve marinade. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side.
- Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes.
- Garnish the steaks with the onion and parsley and serve immediately.
Nutrition Facts : Calories 281.5, Fat 18.1, SaturatedFat 5.3, Cholesterol 69.2, Sodium 59.1, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 24.8
Tips:
- Use a thin cut of steak, such as flank or skirt, for best results.
- Tenderize the steak by pounding it with a meat mallet or rolling it out with a rolling pin.
- Marinate the steak in a flavorful mixture of spices and herbs for at least 30 minutes.
- Cook the steak over medium-high heat in a large skillet or on a griddle.
- Sear the steak for 2-3 minutes per side, or until it is cooked to your desired doneness.
- Let the steak rest for a few minutes before slicing and serving.
- Serve the steak with your favorite sides, such as rice, beans, or vegetables.
Conclusion:
Bistec de Palomilla is a delicious and versatile Cuban dish that can be enjoyed by people of all ages. It is a great source of protein and can be served with a variety of sides. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household. So, try it out and let me know how it turns out!
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