Palomilla-Inspired Steak Marinade. This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal.
You'll be amazed at how the simple lime and garlic marinade transforms this into a tender, flavorful main.
Skirt Steak Marinade with Chimichurri Recipe - No summer grill is complete without my skirt or flank steak marinade!
Bistec de Palomilla is the quintessential Cuban meal.
You can have Palomilla-Inspired Steak Marinade using 11 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Palomilla-Inspired Steak Marinade
- Prepare 2.5 pounds of steak.
- You need 1 of sweet onion, either cut into 1/4"strips if cooking in pan or in 1/2" thick disks cut horizontally for grilling.
- Prepare of For the marinade:.
- Prepare 1/4 cup of fresh orange juice.
- It's 2 Tablespoons of fresh lime juice.
- You need 2 teaspoons of kosher salt.
- You need 1 teaspoon of grated garlic.
- It's 1 teaspoon of oregano.
- You need 1/4 teaspoon of cumin.
- You need 2 Tablespoons of olive oil.
- You need of optional: 1 teaspoon sugar if orange juice isn't that sweet.
Palomilla steak is top sirloin; traditionally it's cut super thin, generously seasoned and pan fried. When ready to cook, take steaks out to come to room temperature. Pour the leftover marinade into the same frying pan in which you cooked the steaks. Add the tablespoon of butter, remaining tablespoon of lime juice and last clove of minced garlic to the.
Palomilla-Inspired Steak Marinade step by step
- Combine all marinade ingredients except olive oil, stir or whisk until all salt (and optional sugar) are dissolved. Give it a taste and adjust seasoning if needed, then stir in oil..
- Pour half the marinade over your steaks, then flip and repeat with the other half. (Or, as you might already know, Ziplocs with the air sucked out of them once you put the steak and marinade in are a great way to get the marinade to take more quickly and effectively.) Since these were roughly 1-inch thick steaks and I was going to grill them shortly, I let them marinate on the counter for an hour before grilling, flipping a couple of times in the process..
- Cook as desired and remember to let the steak rest for 5 to 10 minutes depending on thickness before slicing/serving. Enjoy!.
Bistec de palomilla (meaning "butterflied beefsteak") is a Cuban dish consisting of beef round steak marinated in garlic, lime juice, salt and pepper then pan-fried. It is usually served with black beans and yellow or white rice. A good marinade is comprised of a few specific elements. Rib eye steaks marinate in orange juice, toasted cumin seeds, and a few other seasonings This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an Remove steaks from marinade, shaking off any excess.