Palomilla-Inspired Steak Marinade. This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal.
If you want another classic Cuban dish, try this bistec empanizado.
Bistec de Palomilla is such an easy way to prepare cube steak with great results.
Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty.
You can cook Palomilla-Inspired Steak Marinade using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Palomilla-Inspired Steak Marinade
- It's 2.5 pounds of steak.
- It's 1 of sweet onion, either cut into 1/4"strips if cooking in pan or in 1/2" thick disks cut horizontally for grilling.
- Prepare of For the marinade:.
- You need 1/4 cup of fresh orange juice.
- You need 2 Tablespoons of fresh lime juice.
- It's 2 teaspoons of kosher salt.
- It's 1 teaspoon of grated garlic.
- It's 1 teaspoon of oregano.
- Prepare 1/4 teaspoon of cumin.
- You need 2 Tablespoons of olive oil.
- You need of optional: 1 teaspoon sugar if orange juice isn't that sweet.
You'll be amazed at how the simple lime and garlic marinade transforms this into a tender, flavorful main. Bistec de palomilla is a steak marinated in lemon and garlic. The acid in the lemon will tenderize the meat while the garlic I like to add the sliced bell pepper and onion into the lemon and garlic marinade. This way you get a wholesome flavor.
Palomilla-Inspired Steak Marinade instructions
- Combine all marinade ingredients except olive oil, stir or whisk until all salt (and optional sugar) are dissolved. Give it a taste and adjust seasoning if needed, then stir in oil..
- Pour half the marinade over your steaks, then flip and repeat with the other half. (Or, as you might already know, Ziplocs with the air sucked out of them once you put the steak and marinade in are a great way to get the marinade to take more quickly and effectively.) Since these were roughly 1-inch thick steaks and I was going to grill them shortly, I let them marinate on the counter for an hour before grilling, flipping a couple of times in the process..
- Cook as desired and remember to let the steak rest for 5 to 10 minutes depending on thickness before slicing/serving. Enjoy!.
Jorge Castillo:The palomilla steak is the most typical steak served in Cuban restaurants. When ready to cook, take steaks out to come to room temperature. Pour the leftover marinade into the same frying pan in which you cooked the steaks. Add the tablespoon of butter, remaining tablespoon of lime juice and last clove of minced garlic to the. From easy Palomilla Steak recipes to masterful Palomilla Steak preparation techniques, find Palomilla Steak ideas by our editors and community in this recipe collection.
