Bistec de palomilla

Bistec de Palomilla

Bistec de Palomilla is a traditional Cuban dish that consists of thin, tenderized steak marinated in a tangy citrus-based marinade and then grilled or pan-fried to perfection. It is a popular dish in Cuban cuisine and is often served with rice, black beans, and plantains.

Ingredients

To make Bistec de Palomilla, you will need the following ingredients:

• 1 pound of thin-cut beef steak (such as sirloin or flank steak)
• Juice of 2 limes
• Juice of 1 orange
• 4 cloves of garlic, minced
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Olive oil for cooking

Preparation

1. In a bowl, combine the lime juice, orange juice, minced garlic, dried oregano, salt, and pepper. Mix well to create the marinade. 2. Place the thin-cut beef steak in a shallow dish and pour the marinade over it. Make sure the steak is fully coated in the marinade. Cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor. 3. Heat a grill or a pan over medium-high heat. Drizzle some olive oil on the cooking surface to prevent sticking. 4. Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the hot grill or pan and cook for about 2-3 minutes per side, or until desired doneness is reached. The thin-cut steak cooks quickly, so be careful not to overcook it. 5. Once cooked, remove the steak from the heat and let it rest for a few minutes before slicing. 6. Slice the Bistec de Palomilla against the grain into thin strips.

Serving

Bistec de Palomilla is typically served with white rice, black beans, and plantains. It can also be accompanied by a side salad or fried yuca. Some people like to drizzle the steak with the leftover marinade for added flavor.

See Also

• Cuban cuisine
• Rice and beans
• Plantains