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Palomilla-Inspired Steak Marinade Bistec de Palomilla is one of my favorite Cuban dishes. Here is how you cook that. You need of For the marinade:.
To get started with this recipe, we have to first prepare a few ingredients. You can cook palomilla-inspired steak marinade using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Palomilla-Inspired Steak Marinade:
- Make ready 2.5 pounds steak
- Get 1 sweet onion, either cut into 1/4"strips if cooking in pan or in 1/2" thick disks cut horizontally for grilling
- Make ready For the marinade:
- Get 1/4 cup fresh orange juice
- Take 2 Tablespoons fresh lime juice
- Take 2 teaspoons kosher salt
- Prepare 1 teaspoon grated garlic
- Prepare 1 teaspoon oregano
- Get 1/4 teaspoon cumin
- Prepare 2 Tablespoons olive oil
- Prepare optional: 1 teaspoon sugar if orange juice isn't that sweet
It's usually a thinner cut of steak pan fried with lots of onions that wilt into sweetness, but this time we grilled the situation and added red bell peppers to the mix, and it was delicious. 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.
Steps 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!
Bistec de Palomilla is one of my favorite Cuban dishes. It's usually a thinner cut of steak pan fried with. Pillsbury is cray cray with this idea. Totally executable by any home cook, so I would suggest trying this out once a year on a special someone that would. Kafta, spread on fresh Lebanese bread and grilled on the barbeque · Whole pureed oranges make this the moistest cake I've ever had.
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