Thin Cut "Butterfly" Steak (Bistec de Palomilla)


Centuries ago on the island of Cuba, Bistec de Palomilla got its name because of the way they'd prepare the meat before cooking. You pound the meat to spread its "wings" like a butterfly (creating a thin but rather large steak). It's the seasoning that really makes it sizzle!

3 tablespoons       Old Havana Foods Mojo Marinade
1 pound               Top sirloin steaks (about ¼ to ½ inch thick)
2 tablespoons       Extra virgin olive oil
¼ cup                 Onion, thinly sliced or finely chopped
¼ cup                 Parsley, finely chopped

1.  Cut steak into four equal size pieces, place on cutting board and cover with plastic wrap, wax or parchment paper. Pound each steak with a meat mallet (or heavy can) until approximately 1/8” thick. Place in a glass or strainless steel bowl (or plastic bag), add Old Havana Foods Mojo Marinade, toss steaks with mixture to coat all sides. Cover and refrigerate 30 minutes or overnight.
2.  Preheat non-stick skillet over medium high heat. Remove steaks from marinade and blot steaks dry. Discard marinade.
3.  When pan is very hot, add 1 tablespoon oil. Add 2 steaks to pan and cook no more than 2 minutes per side. Transfer the cooked steaks to a serving platter and cover with foil to keep warm. Repeat with remaining oil and steaks.
4. Top each steak with 1 tablespoon each of finely chopped onion and parsley.

Serves 4.

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