Pan con Bistec (Cuban Palomilla Steak Sandwich) is by far one of my favorite sandwiches. Thinly sliced steak that is tenderized, marinated, fried in olive oil and then topped with sauteed onions and pressed to a buttery golden brown. Just thinking about it makes my mouth water!
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To make Bistec de Palomilla (Cuban Palomilla Steak), pick a good cut of meat, tenderize it, marinate it and fry it in some olive oil, splashed with some Vino Seco towards the end. A definite staple in Cuban cuisine, usually served with some sauteed onions, white rice, platanos and buttered Cuban bread.
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Making a good Pan con Bistec Empanizado (Breaded Steak Sandwich) is really easy if you pick a good cut of meat, tenderize it, marinate it, bread it with good ingredients and lightly fry them with care. Serve it on some fresh Cuban Bread, with fried onions and Mayo and you will be in heaven. YUM!!
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Ribeye Steak Tacos are tender, taste delicious and are a great way to use some of those steak leftovers from the night before.
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Spanish-style Pan-fried Bone-in Ribeye is a delicious dish that I have enjoyed for as long as I can remember. I even had the chance to try it while visiting San Sebastian and I have to say that this recipe is as good, if not better than what was prepared for me by one of their great chefs.
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Making a good Bistec Empanizado (Breaded Steak) is not hard, it just takes a little love. If you pick a good cut of meat, tenderize it, marinate it, bread it with good ingredients and lightly fry them with care, they will melt in your mouth.
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