Cuban-style Palomilla Steak

Ingredients

• 1.5 pounds (680g) sirloin or top round steak, thinly sliced 1.5 pounds (680g) sirloin or top round steak, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 36g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, lime juice, cumin, salt, and black pepper.
2. 2.
   Place the thinly sliced steak in a shallow dish and pour the marinade over it. Ensure that the steak is evenly coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat the olive oil in a large skillet over medium-high heat.
4. 4.
   Remove the steak from the marinade, allowing any excess marinade to drip off.
5. 5.
   Working in batches, add the steak to the hot skillet and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness.
6. 6.
   Transfer the cooked steak to a serving platter and garnish with fresh parsley or cilantro.
7. 7.
   Serve hot with white rice, black beans, and plantains for a traditional Cuban meal.

Treat your ingredients with care...

• Lime juice — For the best flavor, use freshly squeezed lime juice instead of bottled juice.
• Sirloin or top round steak — Make sure to slice the steak thinly against the grain to ensure tenderness.

Tips & Tricks

• For an extra kick of flavor, add a pinch of red pepper flakes to the marinade.
• If you prefer a milder garlic flavor, reduce the amount of minced garlic to 2 cloves.
• To achieve a perfect sear on the steak, make sure the skillet is hot before adding the meat.
• Allow the steak to rest for a few minutes before slicing and serving to retain its juiciness.
• Experiment with different herbs like oregano or thyme to add a unique twist to the dish.

Serving advice

Serve the Cuban-style Palomilla Steak hot, accompanied by a generous portion of white rice, black beans, and sweet plantains. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

Arrange the thinly sliced Palomilla Steak on a platter, allowing the golden-brown crust to be visible. Place the white rice, black beans, and plantains alongside the steak, creating an enticing display of colors and textures. Garnish with fresh herbs for an added touch of elegance.