Bistecdepalomilla Recipes
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 (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.
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
BISTEC DE PALOMILLA (CUBAN FRIED STEAK)
Steps:
- 1. Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt and pepper, and allow to marinate at least 1 hour, refrigerated.
- 2. Remove the steaks from the marinade and pat dry. In a large frying pan, heat the oil over medium heat until very hot, and brown each steak for 2-3 minutes on each side. Transfer the steaks to a serving platter and keep warm.
- 3. Add the marinade and onion to the pan and cook over medium-high heat until the onion is slightly wilted, 3-4 minutes. Garnish the steaks with the onion and parsley and serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CUBAN PAN FRIED STEAK (BISTEC DE PALOMILLA)
Make and share this Cuban Pan Fried Steak (Bistec De Palomilla) recipe from Food.com.
Provided by threeovens
Categories Steak
Time 30m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut steaks into six equal portions. Season steaks with garlic, lime juice, salt, and pepper. Allow to marinate at least 1 hour, refrigerated.
- Remove the steaks from the marinade and pat dry; reserve marinade. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side.
- Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes.
- Garnish the steaks with the onion and parsley and serve immediately.
Nutrition Facts : Calories 281.5, Fat 18.1, SaturatedFat 5.3, Cholesterol 69.2, Sodium 59.1, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 24.8
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Bistec de palomilla (meaning "butterflied beefsteak") is a Cuban dish consisting of beef round or cubed steak marinated in garlic, lime juice, salt and pepper then pan-fried. It is usually served with black beans and yellow or white rice. In Spanish, palomillo means moth or butterfly, referring to the way that it is split in thickness to make two thin steaks of equal size. Because it is a tougher (but i…
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