Bistec de Palomilla
Bistec de Palomilla·(bees-TEK deh pah-loh-MEE-yah)
El Alma de la Cocina: Foundations & Marinades
Drop a quarter-inch top sirloin into a cast-iron skillet and let the thin meat hiss against the smoking oil. That is exactly what a Tuesday night smelled like in a Havana kitchen—or in the home of any Cuban family that resettled in an Ohio suburb. Make a potent, fresh mojo crudo of crushed garlic and raw white onion, skipping the store-bought spice blends. The beef is pounded paper-thin, flash-fried in seconds, and buried under a mountain of tangy, caramelized onions. Keep the pan screaming hot, and do not walk away.
Before you start
No mortar and pestle?
If you don't have a mortero, crush the garlic on a cutting board using the flat side of a heavy chef's knife and the coarse kosher salt. A microplane grater is a fine secondary option. Avoid jarred, pre-minced garlic at all costs.
Ingredients
- top sirloin steak1 1/2 lb
- yellow onion1 large
- fresh garlic8 clove
- kosher salt1 1/2 tsp
- black pepper1 tsp
- lime juice1/4 cup
- sweet orange juice2 tbsp
- olive oil3 tbsp
- fresh parsley1/4 cup
Method
- 01
Butterfly and pound the steaks until they are uniformly 1/4-inch thick.
Slice the steaks horizontally through the middle to create two thinner pieces. Place them one at a time between two sheets of plastic wrap and pound firmly with a heavy meat mallet. Don't skip this—the physical pounding is exactly what makes a cheap cut melt-in-your-mouth tender.
- 02
Mash the garlic and kosher salt together into a rough paste.
Using a mortar and pestle, crush the garlic with the salt, which acts as an abrasive to break down the cell walls and release its pungent oils. Transfer the paste to a large bowl and whisk in the black pepper, lime juice, sweet orange juice, and 1 tablespoon of the olive oil.
- 03
Marinate the beef with the mojo and half of the onions for 30 minutes at room temperature.
Toss the pounded steaks in the bowl so every millimeter is coated in the garlic-citrus bath. Scatter half the sliced onions over and between the meat. Do not leave it longer than three hours, or the lime juice will begin to turn the meat mushy.
- 04
Flash-fry the steaks in a smoking-hot cast-iron skillet for 1 to 1 1/2 minutes per side.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Once the oil is shimmering, pull a steak from the marinade, shaking off excess liquid and onions, and drop it in. It will spit and sizzle fiercely. Because it's so thin, it cooks in a flash. You want a beautiful brown crust, not a slow roast. Transfer the cooked steaks to a warm platter.
- 05
Deglaze the skillet with the remaining onions and leftover marinade.
Lower the heat to medium and toss all the onions—both raw and marinated—into the hot pan along with the leftover juices. The acid will instantly lift up the crispy, browned beef fond from the bottom. Sauté for 3 to 5 minutes until soft, golden, and coated in pan juices.
- 06
Pour the hot, tangy onions and pan juices directly over the resting steaks.
Scatter with fresh parsley and serve immediately alongside a massive scoop of white rice, black beans, and fried sweet plantains.
Notes
Replicating Naranja Agria
Traditional Cuban cooking relies on the native bitter orange. Since bottled versions in American supermarkets often contain artificial preservatives, mixing fresh lime juice with a splash of sweet orange juice perfectly mimics the bright, complex acidity of the real thing.
Time Management
Because the steak itself takes less than 10 minutes to cook, use the 30-minute marination window to start your white rice and warm your black beans. Synchronizing the sides ensures the thin steak doesn't get cold and tough while you wait for the rice to finish.
From Cook Cuban in America.