Bistec de Palomilla

Bistec de Palomilla is a classic Cuban dish featuring thinly sliced beef steak marinated in a citrusy garlic mojo, then pan-fried and topped with sautéed onions. It’s traditionally served with white rice, black beans, and fried plantains for a complete Cuban meal. Here's how to make it:

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Ingredients:

• 4 thinly sliced sirloin or top round steaks (about 1/4 inch thick)
• 1/3 cup freshly squeezed lime juice (about 3-4 limes)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt and freshly ground black pepper, to taste
• 1/4 cup olive oil (plus more for frying)
• 1 large onion, thinly sliced
• 1/4 cup fresh parsley, chopped (optional, for garnish)

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Instructions:

1. Marinate the Steaks:

• In a shallow dish, combine lime juice, minced garlic, cumin, oregano, salt, and pepper. Mix well.
• Add the steaks, making sure they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

2. Sauté the Onions:

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Add the sliced onions and sauté until softened and lightly caramelized, about 5-7 minutes. Remove the onions from the skillet and set aside.

3. Cook the Steaks:

• In the same skillet, add a bit more oil if needed and heat over medium-high heat.
• Remove the steaks from the marinade (discard the marinade) and pat them dry with paper towels.
• Cook the steaks in the hot skillet for 1-2 minutes per side, depending on thickness, until browned and cooked to your desired level of doneness. Work in batches if necessary.

4. Assemble the Dish:

• Once all the steaks are cooked, top each one with the sautéed onions.
• Garnish with chopped parsley, if desired.

5. Serve:

• Serve the bistec de palomilla hot with white rice, black beans, and fried plantains (maduros or tostones) for a traditional Cuban meal.

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Tips:

• Steak Selection: Sirloin or top round are ideal due to their tenderness, but you can also use flank steak if thinly sliced.
• Mojo Variation: For added depth of flavor, include a splash of orange juice in the marinade along with lime juice.
• Cooking Method: Use a cast-iron skillet for the best sear on the steaks.

This Bistec de Palomilla recipe is simple yet bursting with the vibrant and comforting flavors of Cuban cuisine. Enjoy.