Being born in Hialeah, Florida (which is a little part of Miami) I have had many latin friends over the years and have eaten in a great many latin restaurants, (no, neither one of us are of latin descent). However, when I have to choose something from a latin menu, my head begins to spin. I just can't decide which dish I want more, Arroz con Pollo, Picadillo, Ropa Vieja, Boliche, or this Bistec de Palomilla, the list goes on and on and on. So, when cooking latino foods I usually start here at this website, icuban (which was originally called Three Guys from Miami) for my inspiration and recipes. Then in my quest for more latin foods, I was searching the blogoshpere and came across Marta's blog, MyBigFatCubanFamily and fell in love with it. Then as I was wandering around her blog one day, I found this post of her Bistec de Palomilla and I knew I had to have some. We are all immigants from somewhere else and striving for the same thing; the right to live in the land of the free. So if you check out just one link I've posted here at least read the story that is on her bistec de palomilla link. It is truely heartwarming. As are many of her posts. I bet you'll be hooked like I was.
With out further hesitation, here is the recipe for the most deliciously perfect (and simple) dinner. If you have never had this, it is a recipe you absolutely must try. From my folder under 'My Favorites'-"Recipes to Try", which has since been moved to "Favorite Recipes to Keep Making".
Bistec de Palomilla
Courtesy of Marta's Big Fat Cuban Family and RecipeAddict
3 lbs. Top Sirloin steak – sliced very thin
10 garlic cloves – diced
juice of 2 fresh limes
1 yellow onion thinly sliced
salt and coarse black pepper to taste
olive oil (twice around the pan)
3 Tbsp. Fresh chopped parsley
Rub about 2/3rds of the garlic into the steaks on both sides
Squeeze the juice of one of the limes onto the steaks
Season with salt and pepper to taste. Place the steaks into a plastic ziplock bag
Add the sliced onion to the bag
Place the bag in the refrigerator and allow to marinate – preferably overnight, but at least for one hour.
Remove the steaks from the marinade and pat dry. Reserve the marinade. Set the onions aside. Heat olive oil in a large frying pan.
Fry the steaks quickly about 1 minute per side and remove to a warm platter.
Squeeze the juice of the other lime into the pan and stir, this will “clean” any burnt bits from the pan.
Add the remaining marinade, onions and garlic to the lime juice and quickly stir together over medium heat for about 5 minutes. The onions should still be crisp and the garlic should not be brown.
Pour the onion mixture over the steaks on the platter. And garnish with the chopped fresh parsley.
Note: I have read many recipes for this steak that will tell you to use cubed steaks or top round steaks, don't. It is NOT authentic. I have never ordered this dish out were either one of those were used for this recipe. Only very thinly sliced, boneless top sirloin is used in authentic cuban restaurants and homes as well. If you have the good fortune as I do to have a Latin market they will know and have this cut in their meat case. If not then as Marta says your butcher will think you are crazy. However rest assured, you won't be sorry you made this dish. It also makes a wonderful sandwich with any leftovers you might have, served on pressed cuban bread (Italian or french bread will do if you can't get cuban).
Micheal and Carla