Palomilla Steak (Cuban Fried Steak)
Recipe Share: Palomilla Steak (Cuban Fried Steak)
Marinating an inexpensive cut of meat can make it both tender AND delicious… and since I grew up within a half an hour of Miami, I have often had the opportunity to dine on authentic Cuban cuisine. So when my local market had a sale on top round steak, I bought it with palomilla steak in mind.
Palomilla steak is easy to make– and it’s all kinds of yummy, especially with a side of rice and beans and topped with some sauteed onions. (It goes very well with the easy beans and rice recipe found HERE)
In order to get the full flavor effect, you should marinate the meat for a minimum of an hour and no more than 24 hours (otherwise the meat will get mealy and mushy, ew) so don’t wait ’til the last minute to start preparing this.
Palomilla Steak
Ingredients:
1 lb top round steak (cut into 6 portions)
8 garlic cloves, finely minced (you could use less garlic, if you prefer, my family *loves* garlic, yours might not.)
2 limes, juiced
salt, to taste
freshly ground black pepper, to taste
3 tablespoons olive oil
1 onion, thinly sliced
3 tablespoons fresh parsley (or cilantro, if you prefer), finely chopped
Directions:
Pound the steaks until they are 1/4″ thick– use a mallet (or in a pinch, use a small frying pan–either way, it’s a great way to work out the day’s frustrations.) Once pounded thin, marinate the steaks in the garlic, lime juice, salt and pepper– refrigerate. Once marinated, remove the steaks from the marinade (reserve the marinade!) and pat dry. Heat up the olive oil in a *very* HOT frying pan and sear the steaks for 2-3 minutes per side. Add the marinade and the sliced onion to the pan– saute for 3-4 minutes at a high heat (in order to ensure that the marinade is rendered safe to consume.)
Top the steaks with the onions and the fresh parsley
