Ingredients for Bistec De Palomilla Cuban Fried Steak
- Top Round Steak
- Garlic Cloves
- Limes, Juice Of
- Salt & Freshly Ground Black Pepper
- Olive Oil
- 1/2 cup chopped white onion
- Fresh Parsley
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How to Make Bistec De Palomilla Cuban Fried Steak
- Pound 2 (6-ounce) steaks to 1/4-inch thickness using a meat mallet.
- In a bowl, combine 2 tablespoons lime juice, 1 tablespoon minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the steaks to the marinade, ensuring they are fully coated. Refrigerate for at least 1 hour (or up to overnight for maximum flavor).
- Remove steaks from marinade and pat completely dry with paper towels.
- Heat 2 tablespoons of oil (vegetable or canola) in a large skillet over medium-high heat until shimmering.
- Add steaks to the hot skillet and cook for 2-3 minutes per side, until nicely browned and cooked to your desired doneness.
- Transfer the steaks to a serving platter and tent with foil to keep warm.
- Add 1/2 cup chopped white onion to the skillet and cook for 3-4 minutes, until softened. Pour in the remaining marinade from the bowl and cook until slightly reduced (about 2 minutes).
- Garnish each steak with the cooked onions and 2 tablespoons of fresh chopped parsley. Serve immediately with black beans, rice, and fried plantains.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
19g
Carbs
1g
