Bistec De Palomilla Cuban Fried Steak Food

CUBAN STEAK (BISTEC ENCEBOLLADO)

Steps:

• Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
• Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
• Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
• Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.

KETO CUBAN BISTEC DE PALOMILLA

Steps:

• In a small bowl combine the salt, garlic powder, onion powder, cumin powder, oregano powder, black pepper. Set aside.
• On a large sheet pan place the thin cut sirloin steaks and season both sides of the bistecs with the prepared seasoning.
• If your steaks are not thin enough, you can flatten your steaks easily with a meat mallet.
• Pour the lime juice evenly on both sides of the steaks. Set aside and allow to marinade on the kitchen counter.
• Next, slice your onions and mince the garlic, and set aside.
• Heat the vegetable oil in a large skillet pan over medium-high heat.
• Once the oil is hot add 1 to 2 steaks in the pan and cook the steak for about 1 to 2 minutes on each side being sure to brown before flipping the steaks. Frying time will vary depending on the thickness of your steaks.
• After all the steaks have been cooked, reserve the oil and meat drippings and add the sliced onions and cook over medium-high heat stirring until they begin to brown. Once they start to brown, add the fresh garlic and cook until they are both translucent. At this point, you add a couple of tablespoons of butter or olive oil and give them a good stir.
• Add the brown onions and garlic to the top of the steaks and garnish with parsley or fresh basil.
• Serve the keto Cuban Bistec de Palomilla with cauliflower rice.
• The bistecs are best served immediately.

BISTEC DE PALOMILLA (CUBAN FRIED STEAK)

Steps:

• Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
• Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
• Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.

CUBAN CUBE STEAK - BISTEC DE PALOMILLA

Steps:

• If your steak isn't already tenderized, bash the steak with a tenderizer a few times on each side. Put the steak in a tightly-fitting box or freezer bag and add the lime juice, garlic, salt and pepper. Toss the steak in the mixture so it is mixed and the steak has some all over. Leave to marinade at least a couple hours but ideally overnight.
• When ready to cook, slice the onion and warm the butter and 1/2 tbsp oil in a small skillet over a medium heat. Add the onions and fry until lightly browned.
• Meanwhile, warm another skillet or grill pan to a medium-high heat. Add approx 1tbsp olive oil and once hot, shake off any excess marinade from the steak and add to the pan. Cook for a couple minutes each side, depending on how thick it is and how well done you prefer your steak.
• Let the steak rest a couple minutes before serving, topped with the onions. Goes well with rice and beans and some fried plantains.

CUBAN PAN FRIED STEAK (BISTEC DE PALOMILLA)

Steps:

• Cut steaks into six equal portions. Season steaks with garlic, lime juice, salt, and pepper. Allow to marinate at least 1 hour, refrigerated.
• Remove the steaks from the marinade and pat dry; reserve marinade. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side.
• Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes.
• Garnish the steaks with the onion and parsley and serve immediately.

BISTEC DE PALOMILLA

Steps:

• Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.
• When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.
• Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.
• Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.

BISTEC EMPANIZADO (BREADED STEAK)

Steps:

• Preheat the oven to warm, or to its lowest setting to keep the fried steaks warm while you cook the second (thirbatch.
• Combine the salt, garlic powder, black pepper, cumin and dried oregano in a small bowl. Stir well to combine. Sprinkle the prepared seasoning on both sides of the steaks.
• Use a large baking sheet or two large platters; add the flour to one side and the cracker meal to the other. Season the flour and cracker meal with a couple of pinches of salt.
• Add the eggs and a pinch of salt to a large bowl and scramble using a fork or whisk.
• Working with one steak at a time, lightly coat it on both sides with the flour, shake off the excess.
• Next, dip the steak in the egg mixture; make sure it's evenly moist.
• Now, place the steak in the cracker meal, make sure there is an even coating and gently shake off the excess.
• Place the steak on a pan or plate and repeat with the remaining pieces. If you're stacking the steaks, use a piece of parchment paper in between so the coating does not stick to itself and flake off.
• Add enough oil to a large, deep skillet to cover the bottom by about a ¼ to ½ an inch. Heat the oil over medium-high heat.
• Fry one bistec empanizado at a time for about 2 minutes per side, or until golden brown on both sides. Use tongs to turn so the breading doesn't flake off.
• Remove the steak from the skillet and place it on a baking sheet that's lined with a cooling rack.
• Place the baking sheet in the oven to keep warm and repeat with the remaining pieces.
• Serve the bistec empanizado with lime wedges.

BISTEC DE PALOMILLA

Steps:

• Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.
• When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.
• Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.
• Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.

CUBAN BREADED STEAK (BISTEC EMPANIZADO)

Steps:

• Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
• Add un-pounded steak, cover, and marinate for 20 minutes.
• Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
• Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
• In a bowl, combine cracker meal, garlic powder, and salt.
• Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
• Saute in heated olive oil to desired doneness; remove from pan and place on plate.
• Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
• Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.

BISTEC DE PALOMILLA (CUBAN FRIED STEAK)

Steps:

• 1. Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt and pepper, and allow to marinate at least 1 hour, refrigerated.
• 2. Remove the steaks from the marinade and pat dry. In a large frying pan, heat the oil over medium heat until very hot, and brown each steak for 2-3 minutes on each side. Transfer the steaks to a serving platter and keep warm.
• 3. Add the marinade and onion to the pan and cook over medium-high heat until the onion is slightly wilted, 3-4 minutes. Garnish the steaks with the onion and parsley and serve immediately.