Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, palomilla-inspired steak marinade. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal. Palomilla steak is top sirloin; traditionally it's cut super thin, generously seasoned and pan fried.
Palomilla-Inspired Steak Marinade is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Palomilla-Inspired Steak Marinade is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have palomilla-inspired steak marinade using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Palomilla-Inspired Steak Marinade:
- Make ready 2.5 pounds steak
- Take 1 sweet onion, either cut into 1/4"strips if cooking in pan or in 1/2" thick disks cut horizontally for grilling
- Take For the marinade:
- Make ready 1/4 cup fresh orange juice
- Make ready 2 Tablespoons fresh lime juice
- Take 2 teaspoons kosher salt
- Prepare 1 teaspoon grated garlic
- Take 1 teaspoon oregano
- Get 1/4 teaspoon cumin
- Get 2 Tablespoons olive oil
- Make ready optional: 1 teaspoon sugar if orange juice isn't that sweet
This way you get a wholesome flavor. Bistec de Palomilla is such an easy way to prepare cube steak with great results. Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty. You'll be amazed at how the simple lime and garlic marinade transforms this into a tender, flavorful main.
Instructions to make Palomilla-Inspired Steak Marinade:
- Combine all marinade ingredients except olive oil, stir or whisk until all salt (and optional sugar) are dissolved. Give it a taste and adjust seasoning if needed, then stir in oil.
- Pour half the marinade over your steaks, then flip and repeat with the other half. (Or, as you might already know, Ziplocs with the air sucked out of them once you put the steak and marinade in are a great way to get the marinade to take more quickly and effectively.) - - Since these were roughly 1-inch thick steaks and I was going to grill them shortly, I let them marinate on the counter for an hour before grilling, flipping a couple of times in the process.
- Cook as desired and remember to let the steak rest for 5 to 10 minutes depending on thickness before slicing/serving. - - Enjoy!
Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty. You'll be amazed at how the simple lime and garlic marinade transforms this into a tender, flavorful main. Jorge Castillo:The palomilla steak is the most typical steak served in Cuban restaurants. Remove steaks from marinade and pat dry. Place cooked steak on rimmed plate and cover to keep warm.
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