Bistec De Palomilla
"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."
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!!
