Ingredients with Measurements:
- 4 thin-cut sirloin steaks (about 1 pound)
- 1/4 cup lime juice
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Meat mallet
- Plastic wrap
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. Place the sirloin steaks between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a large resealable plastic bag, combine the lime juice, olive oil, garlic, salt, black pepper, jalapeno pepper, and cilantro. Add the steaks to the bag and seal it, making sure the steaks are coated with the marinade. Refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the steaks from the marinade and discard the marinade. Grill the steaks for 2-3 minutes per side, or until they are cooked to your desired level of doneness.
5. Let the steaks rest for 5 minutes before slicing them against the grain into thin strips.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 18g
Saturated Fat: 4g
Cholesterol: 75mg
Sodium: 610mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Protein: 28g
Substitutions for ingredients:
- Sirloin steaks: You can use flank steak or skirt steak instead.
- Lime juice: You can use lemon juice instead.
- Jalapeno pepper: You can use serrano pepper or poblano pepper instead.
- Cilantro: You can use parsley or basil instead.
Variations:
- Bistec de Palomilla with Chimichurri Sauce: Instead of marinating the steaks in the jalapeno and cilantro mixture, make a chimichurri sauce by blending together 1 cup fresh parsley, 1/2 cup fresh cilantro, 3 garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Serve the grilled steaks with the chimichurri sauce on top.
- Bistec de Palomilla Tacos: Slice the grilled steaks into thin strips and serve them in warm tortillas with diced tomatoes, sliced avocado, and shredded lettuce.
- Bistec de Palomilla Salad: Slice the grilled steaks into thin strips and serve them over a bed of mixed greens with diced tomatoes, sliced avocado, and a lime vinaigrette.
Tips and tricks:
- Don't overcook the steaks, as they can become tough and dry.
- Let the steaks rest for a few minutes before slicing them, as this allows the juices to redistribute and makes for a more tender steak.
- If you don't have a grill or grill pan, you can cook the steaks in a skillet over medium-high heat.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the steak, place it in a skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the sliced steak on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
Garnish with lime wedges and additional chopped cilantro.
Pairings:
- Rice and beans
- Grilled vegetables
- Roasted potatoes
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Cucumber and tomato salad
Troubleshooting advice:
- If the steak is tough, it may have been overcooked. Try cooking it for a shorter amount of time next time.
- If the steak is dry, it may have been overcooked or not marinated for long enough. Try marinating it for a longer period of time next time.
Food safety advice:
- Make sure to marinate the steak in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure that the steak is cooked to a safe temperature of 145°F.
Food history:
Bistec de Palomilla is a traditional Cuban dish that is made with thin-cut sirloin steaks that are marinated in a mixture of lime juice, garlic, and olive oil. It is typically served with rice and beans and other Cuban side dishes.
Flavor profiles:
This dish has a tangy and slightly spicy flavor from the lime juice and jalapeno pepper, and a fresh and herbaceous flavor from the cilantro.
Serving suggestions:
Serve the Bistec de Palomilla with Jalapeno and Cilantro with rice and beans and a side of grilled vegetables for a complete meal.
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Region: Cuban