Recipe by JackieOhNo!
Adapted from Vivette Castro by Kim Severson for the New York Times, March 4, 2009. Many Cubans in Miami wax lyrical about bistec de palomilla, the Cuban national steak, and debate whether lemon juice is a reasonable substitute for lime juice in the marinade. People weighed in on the etymology of the word “palomilla” and the political leanings of the late Nitza Villapol, the Cuban cooking teacher who codified the nation’s cuisine in books and on television.
Top Review by diner524
Just loved this steak!!! I made this as written, but scaled back for 1 pound of meat and I subbed flank steak as I don't care for cube steak, but DH had the cube steak. We cooked the meats on the grill and the onions in a cast iron skillet on the grill, kept the kitchen cooler. I served this with recipe#222273 and a tossed salad for a wonderful meal!! Thanks for sharing the recipe. Made for ZWT 9.
- 2 lbs cube steaks, cut into 4-6 pieces
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 limes, juice of
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, roughly chopped
- 2 tablespoons finely chopped parsley
- white rice, for serving
Directions See How It's Made
- 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.