Bistec de Palomilla
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds cube steak, cut into 4 or 6 pieces
- ½teaspoon salt
- ¼teaspoon ground black pepper
- Juice of 3 limes
- 4cloves of garlic, minced
- 2tablespoons olive oil
- 2tablespoons butter
- 1large yellow onion, roughly chopped
- 2tablespoons finely chopped parsley
- White rice, for serving
Nutritional analysis per serving (6 servings)
410 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.
Private Notes
Comments
This was a big hit at a dinner party! Marinading the steak for at least 8 hours seems important. As long as you don’t overcook, you will get a delicious bite of meat and onion. The steaks may give off a good bit of fat and water but that liquid can be to add flavor to the final plate. I made Cuban Bread loaves and served the steak in an open-faced slice. Some quick flavored rice (1 C rice, 1C beef stock, 1 Tbsp tomato bullion, cilantro) makes a great complimentary side.
Made this last night. Five stars. Easy. Delicious. The cube steak I had was not tough at all after the ~3 hour marinade in lime juice and garlic. Garlic wasn’t over-powering either. Would cook the onions so they have more color next time — next to the rice, the plate was pretty bland looking even with roasted broccoli next to it. My husband added soy sauce to the rice, but other than that, we had the recipe exactly as written.
Nice flavor to the marinade, but this is a tough cut of meat. It helped to pound it flat before cooking and then sliced thin before serving.
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