Tantalize your taste buds with this Palomilla Steak recipe, a Cuban classic that’s bursting with flavor and incredibly easy to make. Perfect for a weeknight dinner or a special occasion, this dish will transport you straight to the streets of Havana with its zesty lime and garlic marinade.
Why This Recipe Works
- The marinade, with its perfect blend of lime juice, garlic, and spices, tenderizes the steak and infuses it with mouthwatering flavors.
- Cooking the steak at high heat ensures a beautifully caramelized exterior while keeping the inside juicy and tender.
- This recipe is versatile, allowing for various sides and toppings to suit any palate.
- It’s quick to prepare, making it ideal for busy weeknights.
- The dish is a crowd-pleaser, guaranteed to impress both family and guests.
Ingredients
- 1.5 lbs Palomilla steak (or top round steak), thinly sliced
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, thinly sliced
Equipment Needed
- Large mixing bowl
- Plastic wrap
- Grill or large skillet
- Tongs
- Measuring cups and spoons
Instructions
Marinate the Steak
In a large mixing bowl, combine the lime juice, minced garlic, cumin, oregano, salt, and pepper. Add the thinly sliced steak to the bowl, ensuring each piece is well coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, though overnight is best for maximum flavor.
Prepare the Onions
While the steak is marinating, thinly slice the onion. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Remove from heat and set aside.
Cook the Steak
Heat the remaining olive oil in a large skillet or grill over high heat. Remove the steak from the marinade, letting excess drip off. Cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F.
Serve Immediately
Once the steak is cooked to your liking, remove it from the heat and let it rest for a couple of minutes. Serve hot, topped with the cooked onions. Pair with your favorite sides for a complete meal.
Tips and Tricks
For an even more flavorful steak, consider adding a splash of orange juice to the marinade. This adds a subtle sweetness that complements the tanginess of the lime. If you’re short on time, you can reduce the marinating time, but the longer it marinates, the more flavorful the steak will be. Always let the steak rest after cooking to allow the juices to redistribute, ensuring a moist and tender bite every time.
Recipe Variations
- For a spicier version, add a teaspoon of crushed red pepper flakes to the marinade.
- Substitute the steak with chicken breasts for a lighter option.
- Add bell peppers to the onions for a colorful and flavorful twist.
- Serve the steak over a bed of rice or with a side of black beans for a more traditional Cuban meal.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, while Palomilla or top round steak is traditional, you can use other thin cuts like flank or skirt steak. Just keep in mind that cooking times may vary slightly depending on the thickness of the steak.
How long can I marinate the steak?
You can marinate the steak for as little as 30 minutes or up to 24 hours. The longer it marinates, the more flavorful and tender the steak will be.
Can I grill the steak instead of pan-frying?
Absolutely! Grilling the steak will add a smoky flavor that’s delicious. Just make sure your grill is very hot before adding the steak to achieve a nice sear.
Summary
This Palomilla Steak recipe is a quick, flavorful, and versatile dish that’s perfect for any occasion. With its zesty marinade and simple cooking method, it’s sure to become a favorite in your recipe collection.