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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Fruit Caribbean Easy Central American Beginner Cook Cuban Dietary Comfort Food Citrus Lime Meat Steak Taste Mood 4 Hours Or Less

Bistec De Palomilla

Adapted from vivette castro by kim severson for the new york times, march 4, 2009. many cubans in miami wax lyrical about bistec de palomilla, the cuban national steak, and debate whether lemon juice is a reasonable substitute for lime juice in the marinade. People weighed in on the etymology of the word “palomilla” and the political leanings of the late nitza villapol, the cuban cooking teacher who codified the nation’s cuisine in books and on television.

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 saut 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.

Ingredients

cube steaks, salt, ground black pepper, limes, juice of, garlic cloves, olive oil, butter, yellow onion, parsley, white rice