Bistec de Palomilla
This week I got my mouth watering for some great Cuban dishes that I enjoyed as younger man. There was this little Mom&Pop place on the corner of SW 27th Ave and 17th St where my friends and I would go for Palomilla. It was so cheap..like $3.00 for a cover=the-plate-large. thin but flavorful Palomilla, black beans, rice and sweet Plantanos Maduros.
3 lbs. Top Sirloin steak – sliced very thin
10 garlic cloves – diced
juice of 2 fresh limes or 5 tbs of Key West Key Lime Juice
1 yellow onion thinly sliced
salt and coarse black pepper to taste
olive oil (twice around the pan)
3 Tbs. Fresh chopped parsley
2 Fresh Limes sliced into sections
- Rub about 2/3 of the garlic into the steaks on both sides
- Squeeze the juice of one of the limes onto the steaks.
- Season with salt and pepper to taste.
- Place the steaks into a plastic ziplock bag. and add the sliced onion to the bag.
- Place the bag in the refrigerator and allow to marinate – preferably overnight, but at least for one hour.
- Remove the steaks from the marinade and pat dry. Reserve the marinade. Set the onions aside.
- Heat olive oil in a large frying pan.
- Fry the steaks quickly about 1 minute per side and remove to a warm platter.
- Squeeze the juice of the other lime into the pan and stir, this will “clean” any burnt bits from the pan.
- Add the remaining marinade, onions and garlic to the lime juice and quickly stir together over medium heat for about 5 minutes. The onions should still be crisp and the garlic should not be brown.
- Pour the onion mixture over the steaks on the platter. And garnish with the chopped fresh parsley. Place the fresh lime sections all around the platter.
Serve hot with black beans, rice and sweet ripened plantanos maduros.