The 5-Ingredient Cuban Steak Dinner My Mother’s Been Making for Over 30 Years

Palomilla, Cuban steak and onions, holds a particular place in my coronary heart and stomach. It was a staple weeknight dinner in my family all through my childhood. My mother would serve the skinny seared steaks with their signature browned onions to my dad and me usually; all the time paired with a facet of completely cooked white rice, black beans, and fried candy plantains. After I’d hear the sound of the steaks scorching with the scent of the lime-garlic marinade and accompanying onions, I knew dinner was going to be good that evening. 

After I was older,I requested my mother to show me her recipe, desperate to seize her “secret” components and strategies. To my shock, she initially responded with a dismissive chuckle, insisting that there’s no actual recipe for the dish, and that “each Cuban simply is aware of learn how to make this.” Her response makes some sense; in spite of everything, the dish is little greater than skinny steaks rapidly seared with onions and served sizzling proper out of the skillet. However after watching my mother put together it numerous occasions in my life, I’ve realized there are a couple of key steps (whether or not she realized it or not) to getting ready to get probably the most tender, juicy, well-seasoned bistec de palomilla attainable. Learn on to find out how.

Choosing the Proper Reduce of Beef

In Spanish, palomillo means moth or butterfly, referring to the best way that the meat is sliced pencil-thin, or “butterflied” open to make two slim steaks of equal dimension. Whereas I used to be accustomed to seeing these thinly sliced steaks at grocery shops round Miami, I noticed I could not let you know the precise reduce of beef used and neither may my mom! After I pressed her for particulars concerning the reduce of meat sometimes used within the recipe, she responded “I do not know… palomilla steak.” A typical Cuban mother response!

After researching the dish extra, and speaking to native butchers in Miami, I realized {that a} harder, cheap reduce of meat like boneless prime sirloin is usually used for bistec de palomilla. This is smart: Fileting a harder reduce into skinny steaks shortens the muscle fibers, making them extra tender and simpler to chew. 

Whereas at my native Latin market in Miami I can simply discover the recognizable skinny butterflied steaks labeled meant for cooking palomilla at house, I understand for individuals dwelling elsewhere, or with out entry to a Latin butcher, you may not discover ready-made palomilla steaks. However most main supermarkets and butchers promote prime sirloin—reduce both into bigger steaks or roasts—and with their assist (or a pointy knife of your individual), they are often changed into 1/4-inch thick filets, replicating the normal palomilla model.

Whether or not you begin with pre sliced steaks otherwise you slice the steaks your self, it’s necessary to nonetheless pound the steaks to make them even thinner and extra tender. Sirloin steak can be utilized in a pinch, however they’ll be much less tender than prime sirloin and would possibly require extra pounding to attain the specified texture.

Why You Ought to Marinate Your Steaks

As Severe Eats discusses at size in its deep dive into marinating meat, most marinades depend on two key components: salt and acid. Salt over time deeply seasons the meat and likewise ensures the steaks will retain extra moisture as soon as cooked. That is particularly useful for leaner, thinner cuts just like the one used right here. As for the acid, palomilla is historically marinated with lime juice. Not solely does lime juice impart a brilliant, tangy taste that’s signature for palomilla, however with just a bit time time—between half-hour and 4 hours—it tenderizes the highest sirloin steaks. Simply watch out to not let the meat sit within the marinade too lengthy, because the acid will ultimately over-tenderize the meat, making it mushy.

The seasonings past which are easy, simply garlic and black pepper. The flavour of components like that will not penetrate the meat—they’re only a a floor therapy—however with the steaks reduce so skinny, a floor therapy has an enormous impact. Grating the garlic and rubbing it into the steaks ensures most taste throughout.

The Onions

The opposite signature component of palomilla is the onions, fried rapidly within the skillet till browned and simply rising tender. The bottom line is to prepare dinner the onions over excessive warmth to brown them within the pan’s remaining beef fats in order that they develop a wealthy meaty taste. A splash of lime juice and water produces simply sufficient steam to assist soften them with out requiring a prolonged cooking time whereas infusing them with much more taste. 

The kind of onion used varies amongst households.Although you’ll be able to actually use yellow or Spanish onions for a sweeter different, I usually go for white onions, which I discover produce a crisper end and refined pungency. 

The result’s a straightforward to organize steak dinner that begins with only a handful of humble components, however delivers a giant, brilliant savory taste.