Ingredients with Measurements:
- 4 thin-cut sirloin steaks (about 1 pound total)
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large resealable plastic bag
- Cast iron skillet or grill pan
Step-by-step instructions:
1. Place the steaks in a large resealable plastic bag and use a meat mallet to pound them to an even thickness of about 1/4 inch.
2. In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and black pepper. Pour the marinade over the steaks and seal the bag. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. Heat a cast iron skillet or grill pan over high heat. Remove the steaks from the marinade and discard the marinade.
4. Cook the steaks for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove the steaks from the skillet and set them aside.
5. In the same skillet, add the capers and butter. Cook for 1-2 minutes, or until the butter is melted and the capers are slightly crispy.
6. Return the steaks to the skillet and toss them with the capers and garlic butter. Sprinkle with chopped parsley and serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 23g
Protein: 24g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 670mg
Substitutions for ingredients:
- Lemon juice can be used instead of lime juice.
- Vegetable oil can be used instead of olive oil.
- Chicken or pork can be used instead of beef.
Variations:
- Add sliced onions or bell peppers to the skillet with the capers and garlic butter.
- Use different herbs, such as thyme or oregano, instead of parsley.
- Serve the steak with a side of black beans and rice.
Tips and tricks:
- Make sure to pound the steaks to an even thickness for even cooking.
- Don't overcook the steaks, as they can become tough and dry.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the steak on a bed of rice or with a side of roasted vegetables.
Garnishes:
Sprinkle with additional chopped parsley or a squeeze of fresh lime juice.
Pairings:
Serve with a glass of red wine, such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Black beans and rice
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the steaks are sticking to the skillet, add a little more oil to the pan.
- If the capers are too salty, rinse them under cold water before using.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F for medium-rare or 160°F for medium.
- Always wash your hands and surfaces before and after handling raw meat.
Food history:
Bistec de Palomilla is a traditional Cuban dish made with thin-cut sirloin steak. It is often marinated in citrus and garlic before being grilled or pan-fried.
Flavor profiles:
This dish is savory and tangy, with a hint of garlic and briny capers.
Serving suggestions:
Serve the steak with a side of rice and beans and a cold beer for a classic Cuban meal.
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Region: Cuban