Bistec de Palomilla

Ingredients

• 2 pounds cube steak, cut into 4 or 6 pieces
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• Juice of 3 limes
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large yellow onion, roughly chopped
• 2 tablespoons finely chopped parsley
• White rice, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    663 calories; 48 grams fat; 19 grams saturated fat; 2 grams trans fat; 23 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 46 grams protein; 155 milligrams cholesterol; 375 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 to 6 servings

Preparation

1. 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.
2. 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.
3. 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.
4. Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.

20 minutes