Best 4 Bistec De Palomilla Cuban Fried Steak Recipes
Are you seeking an authentic and mouthwatering Cuban fried steak recipe to tantalize your taste buds? Look no further! Embark on a culinary journey as we unveil the secrets to creating the perfect "bistec de palomilla" Cuban fried steak. With its origins deeply rooted in the vibrant Cuban cuisine, this delectable dish is a symphony of flavors that will leave you craving more. From selecting the finest cut of flank steak to mastering the art of marinating and frying, we will guide you through each step, ensuring an unforgettable dining experience. Prepare to satisfy your palate with this irresistible classic, a staple of Cuban kitchens and a true testament to the country's rich culinary heritage.
Let's cook with our recipes!
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.
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
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
Tips:
- Choose the right cut of meat: Palomilla steak is a flavorful and tender cut of beef that is perfect for frying. It is also relatively inexpensive, making it a great option for a budget-friendly meal.
- Tenderize the meat: Pounding the meat with a meat mallet or rolling pin helps to break down the connective tissue and make it more tender.
- Use a flavorful marinade: Marinating the meat in a flavorful mixture of spices, herbs, and oil helps to enhance the flavor of the steak.
- Cook the steak over high heat: This helps to create a crispy crust on the outside of the steak while keeping the inside tender and juicy.
- Don't overcook the steak: Palomilla steak is a thin cut of meat, so it cooks quickly. Overcooking can make the steak tough and dry.
Conclusion:
Bistec de Palomilla, or Cuban Fried Steak, is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is flavorful and tender, and the crispy crust adds a nice touch of crunch. Serve with your favorite sides, such as rice, beans, or salad, for a complete meal.
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