Steaks In Garlic Lime Marinade Palomilla Recipes

GRILLED SKIRT STEAKS WITH GARLIC LIME MARINADE

Steps:

• Combine all the ingredients for the marinade/sauce in a food processor or blender combine. Blend until they form a smooth, white, garlicky liquid.
• In a bowl or zippered bag place the skirt steak and add HALF of the marinade. Coat the steak and set aside to marinate for 30 minutes. Reserve the remaining marinade to use as a sauce on the grilled steak.
• Pre-heat the grill to high. Grill the steak over high heat and cover. Cook steaks for about 2-3 minutes per side or until medium rare.
• Remove steak from the grill. Let cool for 1-2 minutes and place on a cutting board. Slice steak diagonally, against the grain for tender pieces. Serve and drizzle with remaining marinade/sauce and optional garnish.

BISTEC DE PALOMILLA (CUBAN FRIED STEAK)

Steps:

• Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
• Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
• Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.

LIME-MARINATED SKIRT STEAK

Steps:

• In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
• Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

STEAK IN GARLIC-LIME MARINADE / PALOMILLA

Steps:

• 1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth purée. Correct the seasoning, adding salt and pepper as necessary the mixture should be highly seasoned.2. Preheat the grill to high.3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the hot grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper.4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side.Serves 4Note: To give the steaks a richer garlic, cumin, and lime flavor, marinate them in the adobo in a nonreactive baking dish for 10 minutes before grilling.

CUBAN PAN FRIED STEAK (BISTEC DE PALOMILLA)

Steps:

• Cut steaks into six equal portions. Season steaks with garlic, lime juice, salt, and pepper. Allow to marinate at least 1 hour, refrigerated.
• Remove the steaks from the marinade and pat dry; reserve marinade. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side.
• Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes.
• Garnish the steaks with the onion and parsley and serve immediately.