Sunday, January 29, 2006

Palomilla Steak
(Bistec de Palomilla)

This is a Cuban-style filet mignon. The lime juice, onions, and garlic are essential in giving the steak its flavor.
Serving Size: 6

3 tbsp butter
1 tbsp olive oil
6 thin-sliced top sirloin steaks
2 tbsp lime juice
1 large onion (chopped to strips)
4 garlic cloves (minced)
salt and ground black pepper

Heat the olive oil and 1 tbsp of butter over medium-high heat in a large frying pan. Place two to three pieces of the steaks in the pan and saute 1 minute on each side. Repeat again until all the steaks have been cooked. The steaks should be very thinly cut, so cooking time should only be a few minutes. Place the steaks on a paper towel covered plate and keep them warm. Immediately add the lime juice, garlic, 2 tbsp of butter, and onions and allow to cook over medium-low heat for a couple of minutes. Pour the saute over the steaks, add salt and pepper to taste and serve with white rice and black beans, enjoy!

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At 11:05 AM, Blogger disco julio said...

Great recipe, but I've got to disagree with the steak's comparison to filet mignon. The cut of beef is much different, and this is more of an everyday kind of meal.


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