Imagine sinking your teeth into a succulent, mouth-watering steak that boasts a delightful blend of flavors.
Picture the tender palomilla steak, expertly broiled to perfection, exuding a heavenly aroma that fills your kitchen.
With a tantalizing blend of citrus-infused sauce, aromatic onions, and secret spices, this recipe promises an unforgettable culinary experience.
Get ready to indulge in a culinary delight that will leave you craving for more.
palomilla steak
Palomilla steak is a delicious dish that can be easily prepared at home.
Made with flank steak or skirt steak, onions, olive oil, garlic, fresh parsley, cilantro, lime juice, unsalted butter, garlic powder, onion powder, salt, and pepper, this recipe serves 2 people, with a calorie count of 580 kcal per serving.
The onions are cooked in olive oil until softened and golden, and then seasoned with salt.
A mixture of lime juice, parsley, and cilantro is added to the skillet with the onions and cooked for a few minutes before being set aside.
The steak is seasoned with salt, garlic powder, and onion powder, then broiled for 6-8 minutes for medium-rare.
After resting for 10 minutes, the steak is thinly sliced across the grain and topped with the citrus sauce and onions.
It can be served with lime wedges.
Cooking times may vary based on personal preference and the size, thickness, and shape of the steak.
Using a meat thermometer is recommended for best results, with temperature guidelines provided for different levels of doneness.
Key Points:
- Palomilla steak is a dish made with:
- flank or skirt steak
- onions
- olive oil
- garlic
- parsley
- cilantro
- lime juice
- unsalted butter
- garlic powder
- onion powder
- salt
- pepper
- The recipe serves 2 people and has a calorie count of 580 kcal per serving.
- Onions are cooked in olive oil until softened and golden, then seasoned with salt.
- A mixture of lime juice, parsley, and cilantro is added to the skillet with the onions and cooked for a few minutes.
- The steak is seasoned with salt, garlic powder, and onion powder, then broiled for 6-8 minutes for medium-rare.
- After resting, the steak is thinly sliced and topped with the citrus sauce and onions, and can be served with lime wedges.
palomilla steak – Watch Video
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Pro Tips:
1. Palomilla steak is a traditional Cuban dish made from thinly sliced beef, usually cut from the top sirloin or round steak.
2. The name “palomilla” comes from the Spanish word for “dove” or “pigeon,” as the thin cut of meat resembles the shape of a flying bird.
3. Palomilla steak is typically marinated with a blend of garlic, lime juice, and spices, giving it a tangy and flavorful taste.
4. In Cuban cuisine, the meat is often pounded before cooking to make it even thinner, allowing for faster and more even cooking.
5. While palomilla steak is commonly prepared by grilling or pan-frying, it can also be breaded and deep-fried to create a delicious dish known as “bistec empanizado.”
1. Recipe Details And Serving Size
Palomilla steak is a delectable Cuban delicacy that will tantalize your taste buds. This recipe is designed to serve 2 people, making it perfect for a romantic dinner or a quiet meal at home. The combination of bold flavors and tender meat ensures that this dish will leave a lasting impression.
- Ideal option for an intimate dinner or a cozy meal at home
- Serves 2 people
- Rich flavors and tender meat guarantee a satisfying experience
“Palomilla steak – a mouthwatering Cuban delicacy that is sure to ignite your taste buds.”
2. Calorie Count Per Serving
If you are conscious of your calorie intake, fret not, as Palomilla steak won’t sabotage your diet. Each serving of this delectable dish contains just 580 kcal, making it a relatively guilt-free indulgence. By balancing the ingredients and flavors, this recipe offers a satisfying meal while keeping the calorie count in check.
3. Main Ingredients
To create a tantalizing Palomilla steak, you will need some key ingredients. First and foremost, choose either flank steak or skirt steak as the star of the show. These cuts of meat offer intense flavor and a great texture, perfect for absorbing the accompanying flavors.
Other essential components include onions, olive oil, garlic, fresh parsley, cilantro, lime juice, unsalted butter, garlic powder, onion powder, salt, and pepper. Each ingredient plays a crucial role in creating a symphony of flavors that will transport your taste buds to the vibrant streets of Cuba.
4. Cooking Onions In Olive Oil
To kickstart the cooking process, begin by heating olive oil in a skillet. Adding the sliced onions and a pinch of salt, allow them to cook until softened and golden brown. This will infuse the dish with a savory and slightly sweet flavor, creating a delicious foundation for the Palomilla steak.
5. Creating The Citrus Sauce
A key element of Palomilla steak is the citrus sauce that brings a refreshing and tangy note to the dish. To create this sauce, combine lime juice, parsley, and cilantro in a bowl. Once mixed, add this zesty medley to the skillet with the cooked onions. Allow the sauce to cook for 2-3 minutes, allowing the flavors to meld and become perfectly balanced. Set this delectable sauce aside, as it will soon take the Palomilla steak to new heights of culinary excellence.
6. Preparing The Steak For Broiling
Now it’s time to prepare the star of the show – the steak. Begin by generously seasoning the meat with salt, garlic powder, and onion powder. These aromatic spices will infuse the meat with a mouthwatering taste that complements the other flavors in the dish. With the steak seasoned to perfection, it’s time to move on to the next step.
7. Broiling The Steak
To make the perfect Palomilla steak, follow these steps:
- Position the oven rack: Make sure to place the oven rack 5-6 inches away from the broiler unit.
- Preheat the broiler: Before cooking, preheat the broiler.
- Set the stove to broil: Adjust the stove setting to broil for optimal cooking.
- Place the seasoned steak: Put the seasoned steak under the broiler.
- Cooking time: Cook the steak for 6-8 minutes to achieve a medium-rare level of doneness.
- High heat: The broiler’s high heat will char the exterior of the steak, while keeping the center tender and succulent.
Remember to monitor the cooking process closely to avoid overcooking.
Improvements:
- Added step-by-step instructions.
- Highlighted important information using markdown bold.
- Emphasized the cooking time for medium-rare doneness.
- Provided a brief explanation of the broiler’s effect on the steak.
- Removed unnecessary content and focused on the main topic.
Note:
- Make sure to adjust the cooking time based on the thickness and desired level of doneness.
- Always follow food safety guidelines when handling and cooking steak.
8. Allowing The Steak To Rest
Once the steak has been broiled to perfection, it’s essential to let it rest.
1. Remove the steak from the oven and transfer it to a plate.
2. Cover it loosely with foil and allow it to rest for 10 minutes.
3. This crucial step allows the juices within the meat to redistribute, resulting in a tender and flavorful Palomilla steak.
9. Slicing The Steak
Now that the steak has had time to rest, it’s time to slice it to reveal its juiciness. To accentuate the tenderness, slice the steak thinly across the grain. This technique ensures that each slice is tender and bite-sized, allowing for a delightful dining experience.
10. Serving The Palomilla Steak
The final step in creating this culinary masterpiece is to serve the Palomilla steak. Begin by pouring the citrus sauce over the sliced steak, allowing the flavors to mingle and enhance each other. Top it off with the cooked onions, which add a delightful sweetness to balance the bold flavors. For an extra touch of freshness, garnish with lime wedges. Each bite of this tantalizing dish is a burst of flavor and a testament to the wonders of Cuban cuisine.
“Palomilla steak is a dish that embodies the vibrant and savory flavors of Cuban cuisine. With its tender meat, zesty citrus sauce, and caramelized onions, each bite is a journey to the bustling streets of Havana.”
- Whether you are a seasoned chef or a beginner in the kitchen, this recipe is sure to please and impress.
- So, don your apron, grab your ingredients, and let the flavors of Palomilla steak transport you to the heart of Cuba.
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You may need to know these questions about palomilla steak
What cut is a palomilla steak?
Palomilla steak is a popular cut that originates from the top sirloin. Known for its thinness, it is traditionally prepared by generously seasoning the meat and pan frying it to perfection. This method creates a flavorful and tender steak that is enjoyed by many. With its origins in the top sirloin and unique cooking process, palomilla steak offers a delightful dining experience for meat lovers looking for a thin and well-seasoned cut.
Where does palomilla steak come from?
Palomilla steak originates from the beef loin sirloin, specifically cut from the top butt, which is one of the primary muscles found in the sirloin cut of meat. Unlike some places that may cut it from the tougher bottom sirloin, palomilla steak is derived from the more tender portion, eliminating the need for tenderizing. This particular cut of meat has gained popularity for its tenderness and flavor.
How to cook a butterflied sirloin steak?
To cook a butterflied sirloin steak, begin by slicing the Top Sirloin Steak open, leaving it almost all the way through, allowing it to open like a book. Ensure to divide the garlic and red peppers evenly between the steaks and close the book, sealing it with toothpicks. Once prepared, place it on a hot grill and cook until it reaches your desired doneness.
How many ounces is a palomilla steak?
A palomilla steak typically weighs around 8 ounces, comprising Certified Angus Beef®. This flavorful cut is known for its tenderness and succulence, making it a popular choice among steak enthusiasts. The 8-ounce portion size ensures a satisfying serving that is just right for a hearty meal.
Reference source
https://whiskitrealgud.com/palomilla-style-steak-cuban-steak/
https://www.cook2eatwell.com/bistec-de-palomilla/
https://3guysfrommiami.com/cuts_of_meat.html
https://www.kansascitysteaks.com/recipe/grilled-butterflied-sirloin-stuffed-with-roasted-garlic-and-red-peppers
