Best Cuban Pan Fried Steak Bistec De Palomilla Recipes

Bistec De Palomilla (Cuban Fried Steak) image

Provided by Jackie 6

Categories Steak

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb top round steak (cut into 6 serving size pieces)
2 garlic cloves, finely chopped
2 limes, juice of
salt & freshly ground black pepper, to taste
3 -4 tablespoons olive oil (or butter)
1 onion, chopped
3 tablespoons fresh parsley, finely chopped

Steps:

Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.

Bistec De Palomilla image

Provided by JackieOhNo

Categories Lime

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs cube steaks, cut into 4-6 pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 limes, juice of
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, roughly chopped
2 tablespoons finely chopped parsley
white rice, for serving

Steps:

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.