Palomilla Steak with Black Beans, Rice and Sweet Plantains

This meal takes me back to my childhood. I grew up in South Florida, tasting the wonderful Cuban cuisines around me. I am half Cuban and was fortunate enough to grow up watching my grandmother & father cook from their Cuban roots. My American mother was also was a very strong influence and could cook a great Cuban meal. This is one of my favorites.

INGREDIENTS

Olive ; oil
4 Top-round steaks ; (approx. 8 ounces each)
Juice ; of one lime
3 cloves garlic peeled and minced ; minced
2 tablespoon Fresh parsley ; chopped
Salt ; to taste
Black pepper ; to taste
1 tablespoon Olive oil
1 Onion ; sliced
1 tablespoon Unsalted butter
1 Lime ; quartered

Servings

INSTRUCTIONS

Place the steaks between two sheets of wax paper and use a meat hammer to make them very thin.

Make a marinade of the juice of one lime (reserving 1 tablespoon for later), 2 of the cloves of garlic, 1 tablespoon of fresh parsley, and salt & pepper to taste. Let marinate in refrigerator for 1 hour.

When ready to cook, take steaks out to come to room temperature. In a large frying pan, heat olive oil over medium-high heat. While reserving marinade, drop the steaks in, one or two at a time, being careful as these steaks will cook fast. Only a few minutes per side is needed for medium-rare. When done, take out and set on a plate to keep warm with foil covering while you finish up with the sliced sauteed onion.

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 pan. Deglaze the pan by stirring up all of the bits from the bottom and sides of the pan. Toss your onion slices into the pan and saute until they are golden in color. When done, transfer your onion slices and marinade juices and top your steaks with this mixture. Garnish with remaining 1 tablespoon of fresh parsley.

This is usually served with white rice, black beans, fried plantains and fresh lime sections.

NOTES

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Palomilla Steak with Black Beans, Rice and Sweet Plantains

Olive oil
4  Top-round steaks (approx. 8 ounces each)
   Juice of one lime
3  cloves garlic peeled and minced minced
2 tablespoon Fresh parsley chopped
  Salt to taste
  Black pepper to taste
1 tablespoon Olive oil 
1  Onion sliced
1 tablespoon Unsalted butter 
1  Lime quartered

Place the steaks between two sheets of wax paper and use a meat hammer to make them very thin.

When ready to cook, take steaks out to come to room temperature.  In a large frying pan, heat olive oil over medium-high heat. While reserving marinade, drop the steaks in, one or two at a time, being careful as these steaks will cook fast.  Only a few minutes per side is needed for medium-rare.  When done, take out and set on a plate to keep warm with foil covering while you finish up with the sliced sauteed onion.

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 pan.  Deglaze the pan by stirring up all of the bits from the bottom and sides of the pan.  Toss your onion slices into the pan and saute until they are golden in color.  When done, transfer your onion slices and marinade juices and top your steaks with this mixture.  Garnish with remaining 1 tablespoon of fresh parsley.

This is usually served with white rice, black beans, fried plantains and fresh lime sections.

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alexysalfonso

Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 4 Servings

Calories: 70
Calories from Fat: 36 (51%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 34.7mg		1 %
Potassium 304.8mg		8 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 6.2g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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