Ingredients with Measurements:
- 4 thin-cut sirloin steaks (about 1 pound)
- 1/4 cup white wine
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Meat mallet or rolling pin
- Large skillet
Step-by-step instructions:
1. Place the steaks between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
2. In a small bowl, mix together the white wine, olive oil, parsley, garlic powder, onion powder, salt, and black pepper.
3. Place the steaks in a shallow dish and pour the marinade over them, making sure they are fully coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. Heat a large skillet over medium-high heat. Remove the steaks from the marinade and shake off any excess. Discard the marinade.
5. Cook the steaks in the skillet for about 2-3 minutes per side, or until they are browned and cooked to your desired level of doneness.
6. Serve the steaks hot, garnished with additional parsley if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 16g
Protein per serving: 28g
Carbohydrates per serving: 2g
Fiber per serving: 0g
Sugar per serving: 0g
Sodium per serving: 350mg
Substitutions for ingredients:
- Red wine or beef broth can be used instead of white wine.
- Fresh oregano or cilantro can be used instead of parsley.
- Fresh garlic and onion can be used instead of garlic and onion powder.
Variations:
- Add sliced onions and bell peppers to the skillet and cook them with the steaks for a classic Cuban-style dish.
- Use flank steak or skirt steak instead of sirloin.
- Add a squeeze of lime juice to the marinade for a citrusy twist.
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 to allow the juices to redistribute.
- Serve with a side of black beans and rice for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steaks in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the steaks on a platter and garnish with fresh parsley or lime wedges.
Garnishes:
Fresh parsley, lime wedges
Pairings:
Black beans and rice, plantains, yucca fries
Suggested side dishes:
Black beans and rice, plantains, yucca fries
Troubleshooting advice:
- If the steaks are sticking to the skillet, add a little more oil to the pan.
- If the steaks are not browning, increase the heat slightly.
Food safety advice:
- Make sure to cook the steaks to an internal temperature of at least 145°F to ensure they are safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Bistec de Palomilla is a traditional Cuban dish that is typically made with thin-cut sirloin steaks that are marinated in a mixture of lime juice, garlic, and salt, then pan-fried and served with rice and beans.
Flavor profiles:
Savory, tangy, herbaceous
Serving suggestions:
Serve the steaks with a side of black beans and rice, and garnish with fresh parsley or lime wedges.
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Region: Cuban