Bistec de palomilla

bistec_de_palomilla

Cuban cuisine is famous for its bold, complex flavors and lively, colorful dishes. With its blend of Spanish, African, and Caribbean influences, Cuban food is a vibrant reflection of the cultural history of the island. One of the most beloved dishes in Cuban cuisine is the bistec de palomilla - a tasty and simple recipe that has earned a place in the hearts (and stomachs) of many around the world.

Bistec de palomilla is a classic Cuban dish that features a thin, tenderized steak called palomilla. The steak is traditionally marinated in a blend of citrus juice, garlic, and spices before it’s pan-fried or grilled to perfection. The dish is typically served with white rice, black beans, avocado, and a side of fried plantains.

While many variations of bistec de palomilla exist, this recipe is one of the most beloved. It’s a delicious and easy-to-make dish that’s perfect for a weeknight dinner or weekend lunch. With just a few simple ingredients, you can create a dish that’s bursting with flavor and festive Cuban charm.

To make bistec de palomilla, you’ll need several key ingredients, including thin-cut sirloin steaks, garlic, lime juice, onion, salt, and pepper. You’ll start by creating a marinade for the steaks, which you’ll mix together in a bowl until everything is well combined. Then, you’ll place the steaks in the marinade, cover the bowl with plastic wrap, and refrigerate for at least an hour.

Once the steaks have marinated, it’s time to cook them. You’ll heat up a large skillet over medium-high heat, then add the steaks to the pan. Cook the steaks for a few minutes on each side, flipping them once, until they’re golden brown and slightly crispy. Remove the steaks from the pan and set aside.

Next, you’ll make the “salsa criolla,” a traditional Cuban topping that’s made with onions, garlic, lime juice, and olive oil. You’ll sauté the onions and garlic in the same skillet you used for the steaks, then add in the lime juice, salt, and pepper. Cook the mixture for a few minutes until the onions are soft and translucent, then pour it over the steaks.

To serve, you can place the bistec de palomilla on a bed of white rice and black beans, and top it with the salsa criolla. You can also add sliced avocado, fried plantains, or any other toppings you like. And of course, don’t forget to garnish with a sprinkle of freshly chopped cilantro!

Overall, the bistec de palomilla is a prime example of the vibrant and delicious flavors that Cuban cuisine has to offer. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to please. It’s simple, straightforward, and full of rich, savory flavors that will transport you straight to the streets of Havana.

Ingredients:

  • 1 pound of thinly sliced beef sirloin
  • 1 tablespoon of garlic powder
  • 1 tablespoon of dried oregano
  • 1 tablespoon of ground cumin
  • Salt and pepper to taste
  • 1/4 cup of fresh lime juice
  • 1/4 cup of olive oil
  • 1/4 cup of chopped onion
  • 1/4 cup of chopped green pepper
  • 1/4 cup of chopped parsley
  • 4 tablespoons of butter

Instructions:

  1. In a bowl, mix together garlic powder, oregano, cumin, salt and pepper.

  2. Add the lime juice and olive oil to the bowl and mix well.

  3. Place the sliced beef in the bowl and marinate for at least 30 minutes.

  4. Heat a large skillet over medium-high heat.

  5. Add the marinade to the skillet and cook for 2-3 minutes.

  6. Add the onions and green peppers to the skillet and cook until they are soft.

  7. Remove the beef from the marinade and add to the skillet.

  8. Cook on each side until the beef is browned and cooked through.

  9. Remove the beef from the skillet and set aside.

  10. Add the butter to the skillet and cook until melted.

  11. Pour the melted butter over the beef.

  12. Sprinkle with chopped parsley.

  13. Serve hot with white rice and black beans. Enjoy your Cuban Bistec de palomilla!