Monday, September 21, 2009

32: Bistec a la Plancha (Cuban Palomilla Steak)

1 lb palomilla, cut into three steaks
1 sour orange
2 Tablespoons butter
2 garlic cloves
1 onion

1. Marinade the steaks with the sour orange, garlic and onions at least one hour in the refrigerator. Even better if you can marinade it overnight.
2. Melt the butter in a skillet over high heat.
3. Brown the steaks on both sides in the butter.
4. Sprinkle salt on each side of the steaks and continue cooking to your preferred doneness.
5. Remove the steaks and without cleaning the skillet, add the onions and remaining marinade to the skillet.
6. Cook through until the onions are golden and tender.

Serve steaks with cooked onions on top, or as a side dish. Steaks can also be served with raw, chopped onions and parsley on top.

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