Sunday, May 2, 2010

Super Quick Cuban

James is from Florida, so he always has a soft spot for Cuban style dishes. This simple pan fried steak, Bistec De Palomilla, is one of my weeknight favorites and makes use of economical and tasty round steak (or cube steak -- same as chicken fried steak).
Marinate thinly sliced seasoned (just S&P) round steak -- I cut ours not quite 1/2" thick and tenderized them well-- in lime juice and minced garlic. For our heavy half pound of steak I used 2 limes and 4 cloves of garlic and left the meat to flavor for about an hour.
I combined olive oil and butter in a pan over medium heat and when the butter started to foam added in one thinly sliced yellow onion. The onion cooks for about 5-8 minutes until soft and just beginning to color. Set the onions aside and add the steaks to the pan over medium high heat, flipping as the juices start to come to the surface.
I plated the meat over cooked white rice and quickly added the onions back into the pan with the juice of a lime and a big handful of chopped parsley. Serve the steaks topped with the warm onions. Dinner that takes longer to eat than it does to cook -- a busy cook's treat.

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