Best 2 Bistec De Palomilla Recipes

"Bistec de palomilla", also known as steak flap or flat iron steak, is a popular cut of meat that is known for its tender and flavorful characteristics. It is commonly found in Latin American cuisine and is typically grilled, pan-fried, or braised. This versatile cut can be marinated, seasoned, or cooked with various sauces and spices, making it a favorite among home cooks and professional chefs alike. If you're looking to explore the culinary delights of "bistec de palomilla," we've compiled a collection of the best recipes that will guide you through the process of creating a mouthwatering and memorable dish. From traditional methods to innovative culinary creations, our recipes will provide you with all the essential steps and tips to make sure your "bistec de palomilla" turns out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

BISTEC DE PALOMILLA

Bistec De Palomilla image

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

Ingredients

2 lbs cube steaks, cut into 4-6 pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 limes, juice of
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, roughly chopped
2 tablespoons finely chopped parsley
white rice, for serving

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

Bistec de Palomilla image

Provided by Kim Severson

Categories dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 pounds cube steak, cut into 4 or 6 pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Juice of 3 limes
4 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, roughly chopped
2 tablespoons finely chopped parsley
White rice, for serving

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

Tips:

Choose the right cut of meat. Palomilla steak is a thin, flavorful cut of beef that is perfect for grilling or pan-frying.
Tenderize the meat. Pounding the steak with a meat mallet or marinating it in a mixture of oil, vinegar, and spices will help to tenderize the meat and make it more flavorful.
Season the steak well. Use a variety of spices and herbs to season the steak, such as garlic, salt, pepper, cumin, and oregano.
Cook the steak over high heat. This will help to sear the steak and lock in the juices.
Let the steak rest before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Bistec de palomilla is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great choice for a quick and easy weeknight meal or for a special occasion. With the right ingredients and a little bit of effort, you can make a bistec de palomilla that is sure to impress your friends and family.

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