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.
BISTEC DE PALOMILLA
Provided by Kim Severson
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
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.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 8 grams, Sodium 283 milligrams, Sugar 2 grams, TransFat 0 grams
PALOMILLA
Provided by Betty Fussell
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- If the beef is an inch thick or more, slice it in half horizontally and cut each slice in two to make a total of four steaks. Pound the steaks thin, about a quarter of an inch or less, as if making veal scaloppine or minute steaks.
- Mix the garlic, oregano, salt and pepper with the bread crumbs and press the seasoned crumbs into both side of the steaks.
- Heat the oil in a large skillet over a high flame and brown the steaks quickly, about two minutes on each side. Keep the steaks warm on a platter.
Nutrition Facts : @context http, Calories 842, UnsaturatedFat 30 grams, Carbohydrate 41 grams, Fat 51 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 17 grams, Sodium 690 milligrams, Sugar 3 grams, TransFat 2 grams
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.
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