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Bistec de palomilla
Bistec de palomilla: thin Cuban sirloin steak with lime, garlic and raw onion
Palomilla is the everyday steak of Havana lunch counters and Miami's Cuban cafés alike: top sirloin pounded very thin, marinated briefly in lime and garlic, seared in seconds and buried under a pile of raw chopped onion and parsley. It comes with white rice, black beans and fried plantain. The most common mistake is leaving the steak in the lime for hours, which turns the surface grey and mushy; 20 minutes to an hour in the fridge is enough. Beef steak can be cooked to your liking, but it is so thin it is usually cooked through. Chef's tip: get the pan smoking hot and cook one or two steaks at a time, or they stew instead of browning.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb thin top sirloin steaks4 steaks, about 5 mm thick
- 4 garlic clovescrushed
- 3 tbsp lime juice
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 onionvery finely chopped
- 3 tbsp flat-leaf parsleyfinely chopped
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Method
0/5 doneStep 1: Lay 1 ⅓ lb thin top sirloin steaks between sheets of baking paper and pound with a rolling pin until about 3 mm thick.
5 minStep 2: Mix 4 garlic cloves, 3 tbsp lime juice, ½ tsp ground cumin, ½ tsp dried oregano, 1 tsp salt and ½ tsp black pepper, rub it over the steaks and refrigerate for 20 minutes to 1 hour, no longer.
20 minStep 3: Scrape off the garlic bits and pat the steaks dry. Heat a large frying pan over a high heat with a little of 2 tbsp vegetable oil until it smokes.
Step 4: Sear the steaks one or two at a time for 1–2 minutes a side, until well browned outside and only just pink in the middle (or longer if you prefer). Add the rest of 2 tbsp vegetable oil as needed.
8 minStep 5: Plate at once and heap 1 onion and 3 tbsp flat-leaf parsley on top; the heat of the steak softens the onion slightly. Spoon any pan juices over.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 36 g
- Carbs
- 5 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bistec de palomilla take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lime juice?
- Lemon juice, same amount.
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