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Bistec de Palomilla – Cube Steak Print Email


(sautéed cube steaks with lime and garlic)

2 pounds cube steak, cut into 4 or 6 pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Juice of 3 limes
4 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, roughly chopped
2 tablespoons finely chopped parsley
White rice, for serving.

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 sauté 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. Yield: 4 to 6 servings. - Adapted from Vivette Castro
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