and there was a recipe for Palomilla Steak which I will post. I've never made it before and it seems rather plain to me. There is a really good recipe that I remember in a cookbook called "Estefans Kitchen" for chicken and yellow rice. While looking for recipes I realized that I had lent it to someone and never got it back. I've ordered it on ebay so I'll post that recipe as soon as I get it.
ISO: ISO Orchid... I found one of my Cuban cookbooks
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alomilla Steak
Palomilla Steal (Bistec de Palomilla)
Makes 6 servings
The sauce for this thin cut of top sirloin is prepared in the same skillet as the steaks retain the browm juices. You will need to prepare this recipe in two batches unless you have two large skillets.
3 Tbl butter
1 olive oil
6 thin-sliced boneless sirloin steaks (less than 1/2" thick)
2 Tbl fresh lemon juice
Salt and freshly ground pepper to taste
In a large skillet, melt 1/2 Tbl of the butter with 1/2 Tbl of the oil over high heat. Continuously swirl the skillet until the butter foams and then the foam begins to subside. Place 3 of the steaks, with at least 1/2 " between each one, in the skillet and saute one minute on each side. Remove the steaks to a serving platter and keep warm in the oven while repeating the process with the remaining steaks.
Remove the steaks from the oven and place the remaining steaks on the serving platter. Drain the excess grease from pan and discard. Add the lemon juice and salt and pepper and stir over medium heat, scraping up any brown bits. Add remaining two Tbl butter and whisk until melted, then pour it over the steaks and serve.
From: A Taste of Cuba ( Linette Creen)
alomilla SteakPalomilla Steal (Bistec de Palomilla)
Makes 6 servings
The sauce for this thin cut of top sirloin is prepared in the same skillet as the steaks retain the browm juices. You will need to prepare this recipe in two batches unless you have two large skillets.
3 Tbl butter
1 olive oil
6 thin-sliced boneless sirloin steaks (less than 1/2" thick)
2 Tbl fresh lemon juice
Salt and freshly ground pepper to taste
In a large skillet, melt 1/2 Tbl of the butter with 1/2 Tbl of the oil over high heat. Continuously swirl the skillet until the butter foams and then the foam begins to subside. Place 3 of the steaks, with at least 1/2 " between each one, in the skillet and saute one minute on each side. Remove the steaks to a serving platter and keep warm in the oven while repeating the process with the remaining steaks.
Remove the steaks from the oven and place the remaining steaks on the serving platter. Drain the excess grease from pan and discard. Add the lemon juice and salt and pepper and stir over medium heat, scraping up any brown bits. Add remaining two Tbl butter and whisk until melted, then pour it over the steaks and serve.
From: A Taste of Cuba ( Linette Creen)
Woody, this is a recipe I found on Cubacuban.com,
it doesn't call for grilled onions, just raw chopped ones, but I would probably just pan fry a bunch of onions after the steaks were cooked.
Palomilla Steak
INGREDIENTS (should serve 2)
* 2 x 10oz boneless sirloin steaks
* 3 cloves of garlic
* 1 tablespoon of olive oil
* 1/2 cup of diced white onions
* 1/4 cup of chopped fresh parsley
* the juice of one lemon
* salt (for taste)
PREPARATION
Chop up three cloves of garlic and rub into your two boneless sirloin steaks. Add some lemon juice, cover (with plastic wrap) and refrigerate for half an hour. Heat up some olive oil in a frying pan. Add some salt, for taste, to the steaks and then place them in the frying pan. Cook both sides, quickly, till done. Serve with chopped parsley, onion and a wedge of lemon garnish; and with white rice and/or fried potatoes.
it doesn't call for grilled onions, just raw chopped ones, but I would probably just pan fry a bunch of onions after the steaks were cooked.
Palomilla Steak
INGREDIENTS (should serve 2)
* 2 x 10oz boneless sirloin steaks
* 3 cloves of garlic
* 1 tablespoon of olive oil
* 1/2 cup of diced white onions
* 1/4 cup of chopped fresh parsley
* the juice of one lemon
* salt (for taste)
PREPARATION
Chop up three cloves of garlic and rub into your two boneless sirloin steaks. Add some lemon juice, cover (with plastic wrap) and refrigerate for half an hour. Heat up some olive oil in a frying pan. Add some salt, for taste, to the steaks and then place them in the frying pan. Cook both sides, quickly, till done. Serve with chopped parsley, onion and a wedge of lemon garnish; and with white rice and/or fried potatoes.
Woody, so sorry for the late response. I've been off line for several days.
I think this steak is going to be pretty straight forward. It seems to be easy to recreate compared to some of them. Like the chicken and yellow rice. What is new to me with your recipe and Cindy's is the onions. When we have ordered it it has never had onions. Hummm. This is the recipe I pulled quite some time ago and I think it is from 3 Guys From Miami. And I'm going to go look for the Estefan's cookbook. That has got to be authentic!
Palomilla Steak
Olive oil (for frying)
4 thin-sliced, boneless sirloin steaks (approx. 8 ounces each)
Juice of one lime
4 tablespoons butter
3 cloves garlic peeled and minced
Salt and freshly ground black pepper to taste
Place the steaks between two sheets of wax paper and use a meat hammer to make them very thin.
In a large frying pan, heat olive oil over high heat. Just before the oil starts to smoke, drop the steaks in, one or two at a time. You have to be very quick! Heat each side no more than one minute -- less time if you like your meat rare.
Once the steaks are cooked, remove the steaks, remove pan from heat and quickly add lime juice to deglaze the pan. Add four tablespoons of butter and the garlic. Return to low heat and cook long enough to heat through, but do not brown or otherwise overcook the garlic. Pour the sauce on the steaks, season with salt and pepper, and serve with fresh lime sections.
Serves 4
I think this steak is going to be pretty straight forward. It seems to be easy to recreate compared to some of them. Like the chicken and yellow rice. What is new to me with your recipe and Cindy's is the onions. When we have ordered it it has never had onions. Hummm. This is the recipe I pulled quite some time ago and I think it is from 3 Guys From Miami. And I'm going to go look for the Estefan's cookbook. That has got to be authentic!
Palomilla Steak
Olive oil (for frying)
4 thin-sliced, boneless sirloin steaks (approx. 8 ounces each)
Juice of one lime
4 tablespoons butter
3 cloves garlic peeled and minced
Salt and freshly ground black pepper to taste
Place the steaks between two sheets of wax paper and use a meat hammer to make them very thin.
In a large frying pan, heat olive oil over high heat. Just before the oil starts to smoke, drop the steaks in, one or two at a time. You have to be very quick! Heat each side no more than one minute -- less time if you like your meat rare.
Once the steaks are cooked, remove the steaks, remove pan from heat and quickly add lime juice to deglaze the pan. Add four tablespoons of butter and the garlic. Return to low heat and cook long enough to heat through, but do not brown or otherwise overcook the garlic. Pour the sauce on the steaks, season with salt and pepper, and serve with fresh lime sections.
Serves 4
Man, I am missing so much here lately. Just saw this Woody. No, I
hadn't heard of La Granja so I just did a Google and saw the number of restaurants they have. This is so funny. I am so unobservant it is laughable sometimes. There is one on the backside of the shopping plaza where I work at Publix in Tamarac. I see it's Peruvian. I'll have to try it sometime.
hadn't heard of La Granja so I just did a Google and saw the number of restaurants they have. This is so funny. I am so unobservant it is laughable sometimes. There is one on the backside of the shopping plaza where I work at Publix in Tamarac. I see it's Peruvian. I'll have to try it sometime.