BISTEC DE PALOMILLA
Adapted from Vivette Castro by Kim Severson for the New York Times, March 4, 2009. Many Cubans in Miami wax lyrical about bistec de palomilla, the Cuban national steak, and debate whether lemon juice is a reasonable substitute for lime juice in the marinade. People weighed in on the etymology of the word "palomilla" and the political leanings of the late Nitza Villapol, the Cuban cooking teacher who codified the nation's cuisine in books and on television.
Provided by JackieOhNo
Categories Lime
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.
- When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.
- Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.
- Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.
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Ketchup Bottle
[email protected]This was my first time making bistec de palomilla and it turned out great! The marinade was easy to make and the meat cooked perfectly. I served it with rice and beans and it was a delicious meal.
Md AL hasan shanto
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The meat is always tender and flavorful, and the sauce is delicious. I highly recommend it!
Anthony Aguilar
[email protected]This recipe is a keeper! The meat was tender and juicy, and the sauce was perfect. I served it with rice and beans and it was a hit with my family.
Nazheer mohamod
[email protected]The marinade didn't have much flavor.
jawad jawed
[email protected]This was a delicious and easy recipe to make. The meat was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
ThisIsntMe IsItYou
[email protected]I love this recipe! The meat is always so tender and flavorful. I've also tried making it with different marinades and it always turns out great.
Cherie Mitchell
[email protected]This recipe was easy to follow and the results were delicious. The meat was tender and flavorful, and the sauce was perfect. I will definitely be making this again.
Aysha Bandhani Colony
[email protected]The meat was a bit tough, but the flavor was good.
Veena King
[email protected]I'm not a big fan of flank steak, but this recipe changed my mind. The marinade tenderized the meat and gave it a delicious flavor. I will definitely be making this again.
AMUTADI Integrity
[email protected]This was my first time making bistec de palomilla and it turned out great! The marinade was easy to make and the meat cooked perfectly. I served it with rice and beans and it was a delicious meal.
Jannoia Crawford
[email protected]I've made this recipe several times and it never disappoints. The meat is always juicy and flavorful, and the sauce is delicious. My family loves it!
Denfrod Motowanyuka
[email protected]This bistec de palomilla was a hit at my dinner party! The meat was tender and flavorful, and the marinade was perfect. I will definitely be making this again.