Bistec de Palomilla (Cuban Palomilla Steak)
Author: Danny Gutierrez
Recipe type: Meats
Cuisine: Cuban
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 2-3
1½ lb Palomilla Steak (Top Beef Loin Sirloin) or similar cut, sliced thin & tenderized Goya Adobo Seasoning Salt & Pepper 2-3 clove of Garlic, minced Lemon Juice 1 Onion, sliced thin Olive Oil Vino Seco Place each steak on cutting board, cover with plastic and tenderize with meat tenderizer. Season both sides of each steak with salt, pepper, Adobo seasoning, minced garlic and a few splashes of lemon juice. Spread juice & seasoning all over with backside of a spoon. Let steaks marinate a few minutes. In a large frying pan, pour in about a tablespoon of olive oil and heat on medium heat. When oil is hot, add onions and saute for 2-3 minutes. Add a couple splashes of vino seco and continue sauteing onions till vino seco has reduced and onions are tender. When desired tenderness is reached, remove onions and set aside on a plate. **NOTE: Do not put on paper towels. You want to retain all that yummy juiciness. Add one steak at a time and cook about 2 - 3 minutes per side. Flip and cook other side, add some vino seco and cook till vino seco has reduced. When done, remove steak from skillet and place on plate. **NOTE: Do not put on paper towels. You want to retain all that yummy juiciness. Continue frying the other steaks till done with all. Serve immediately with some sauteed onions, white rice, platanos and buttered Cuban bread. You can get these steaks sliced already by your butcher (easiest way) or you can buy a large piece of meat and slice it yourself (cheapest way). Recommendation: Tenderize all your steaks. You can use a tougher cut of meat as long as you tenderize it before cooking. This recipe was created using Top Beef Loin Sirloin that we had our butcher slice thin and we tenderized. Steaks came out really tender and tasty. Inspired by the dish my Abuela Mima used to make often.
Recipe by All Kinds of Recipes at https://allkindsofrecipes.com/2017/02/bistec-de-palomilla-cuban-palomilla-steak/
3.5.3226