Ingredients with Measurements:
- 4 thin-cut sirloin steaks (about 1 pound total)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 large onion, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Season the steaks with salt, black pepper, garlic powder, and cumin.
2. In a shallow dish, whisk together the lime juice and olive oil.
3. Add the seasoned steaks to the dish and turn to coat in the marinade. Let sit for 10 minutes.
4. Heat a large skillet over medium-high heat.
5. Add the sliced onions to the skillet and cook until softened and lightly browned, stirring occasionally, about 5 minutes.
6. Remove the onions from the skillet and set aside.
7. Add the marinated steaks to the skillet and cook for 2-3 minutes per side, or until browned and cooked to your desired doneness.
8. Serve the steaks topped with the cooked onions and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 315
Fat: 22g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- Sirloin steaks can be substituted with flank steak or skirt steak.
- Lime juice can be substituted with lemon juice.
- Olive oil can be substituted with vegetable oil.
Variations:
- Add sliced bell peppers to the skillet with the onions for added flavor and color.
- Top the steaks with crumbled queso fresco or feta cheese.
- Serve with a side of black beans and rice for a complete meal.
Tips and tricks:
- Make sure to pat the steaks dry before seasoning to ensure a crispy crust.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the steaks on a bed of rice or with a side of roasted vegetables for a colorful and appetizing presentation.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika for added flavor and color.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Black beans and rice
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the steaks are sticking to the skillet, make sure the skillet is hot enough before adding the steaks.
- If the steaks are overcooking, reduce the heat and cook for a shorter amount of time.
Food safety advice:
- Make sure to cook the steaks to a safe internal temperature of 145°F.
- Always wash your hands and cooking surfaces before and after handling raw meat.
Food history:
Bistec de Palomilla is a traditional Cuban dish made with thin-cut sirloin steaks that are marinated in lime juice and garlic, then pan-fried with onions.
Flavor profiles:
This dish is savory and tangy, with a hint of garlic and cumin.
Serving suggestions:
Serve with a side of black beans and rice for a complete Cuban-inspired meal.
Related Categories
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Region: Cuban
Taste: Savory, Salty, Tangy, Umami, Caramelized