Bistec De Palomilla
photo by diner524
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 907.18 g cube steaks, cut into 4-6 pieces
- 2.46 ml salt
- 1.23 ml ground black pepper
- 3 limes, juice of
- 4 garlic cloves, minced
- 29.58 ml olive oil
- 29.58 ml butter
- 1 large yellow onion, roughly chopped
- 29.58 ml finely chopped parsley
- white rice, for serving
directions
- 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.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!