Bistec de Palomilla*Cuban Palomilla Steak

Found it! Only reason it seemed difficult, it seems, is because i was in search for somethin' wholesome... i FOUND IT!!!!! Like i mentioned, this with white rice and black beans is delicious. In fact, white rice and any beans! is true goodness! A tip... maybe just my personal choice... when the steak is done, & you still have a little of the oil you cooked it in, sparkle it over the rice & beans. Now, for the recipe...

1. (depending # at table - 1 each) 10-12 oz boneless round/sirloin steaks. Make sure they are cut thin. 1/2" or less.
2. 1 table spoon of Olive Oil, 1 for each steak.
3. 4 cloves of garlic - peeled, mashed, & chopped finely. You can add a little olive oil here. Makes it smoother.
4. a few dashes of Oregano, or something like an all-purpose seasoning.
5. peel & prepare an onion... cut in thin slices, but keeping them whole, not minced.
The steak itself cooks in the onions, and what i think tastes best is the cooked onions with steak, rice, beans... and those
plantains.
6. Juice of 1 lemon, or lime. Cuban cuisine is usually with lime... but a lemon will do the trick just fine.
7. Ground black pepper to taste
8. Salt to taste.

*REMEMBER! a lot of times the all-purpose seasoning already has salt & pepper included. Too much salt will destroy the steaks all-together... so... be careful, & cook to enjoy!


1. Rub the steaks with the garlic pieces and in either a bowl or lock-bag place them with the onions & lemon/lime juice. If you'd like you can also add a slice or 3 of the onion. Now let this sit for a while in the refrigerator... at least 2 hours or so. If you want to leave it overnight, you can... just make sure to keep things sanitary.

2. Once ready to cook & dine, heat a heavy skillet on medium-high and add the olive oil. To make sure there are no burns involved, add the Olive Oil prior to the skillet being heated. Now let it heat and when it's beginning to foam...

3. Remove the steaks from the bag, throw out the marinating mix, and place the steaks on the skillet. Dash the seasoning, salt, pepper, to your choosing, and cook with the onions on top.

4. Sear the steaks until they begin to look a bit brownish... and remember they are thin, so this will not take long. Make sure to cook on both sides. Also, the cooking time is not too long, and you want to keep in mind that they can get too dry and lose all flavor.

5. Serve each steak on a plate, at your choosing, again, but i say go with the rice and black beans... add some of the cooked onions over, and a bit of the oil to top.

Voila! This is a usual in a Cuban household. It is the most customary Cuban meal. I hope you enjoy, and if there is a problem... blame it on me. Bon apetit!

Cuban Black Beans & White Rice (Moros y Cristianos)

I'm Cuban - Cuban born & raised in South Florida, where Cuban culture has been a staple of everyday life. (note to self: this is not the case much anymore. The city has changed too much!) So... by far the most popular... and popular is really taking this to a subtle edge here - the staple of Cuban cuisine is rice & beans. Make that white rice & black beans. Usually, to a Cuban if there isn't rice served with whatever dish you're presenting, it's not a meal. So - enough with the story, i guess. Moros y Cristianos is just that... white rice & black beans. It literally translates to Moors & Christians, and well... that's part of Spanish history itself - you know, the Moors, took over Spain, etc etc etc. This is truly one of the best things to have, and i don't want to call it a dish, in itself... it's more of the foundation for a dish. In the Cuban kitchen, the meat, the salad, what is usually a root vegetable, and the ever-so-famous plantain, are what create the full meal. I want to say it's all in the accessories. The simplest, yet still delicious way of making this is a can of black beans and freshly cooked white rice.

1. Can of black beans - these beans are never salted, and have no flavor to them. You can either take them from the can onto a plate into the microwave, or better yet... put them to heat on the stove. Empty the can, add a bit of extra virgin olive oil, add a tad bit of salt - if you'd like - a bay leaf, and some oregano for taste.

Now here you can get more particular to your tastes. Some people add garlic, others onions, some oregano, and some even sugar. The sugar is only a tad bit... but I will tell you it is delicious!

Now just let this heat, until it seems ready, and pour it over your rice.

2. Cooking white rice: Cooking white rice can be easy, or sometimes tricky. To some people - and i kid you not - it is something of an art. If you're cooking in a rice cooker... wash your rice at least twice before you put it to cook. Also, add your desired salt prior to it cooking. Some people have decided to cook it with a small clove of garlic. I am not sure the reason for that, but it seems to taste just fine. When you put it to cook, you can add a small bit of oil to it. It keeps it from becoming overly clumpy. Now, once it's finished cooking, and it's sitting while you prepare the remainder of your dish... add a tad bit of the oil you like, it can be for taste, or just for texture, and move the rice. The object is just so it is not in the circle figure of the pan/cooker. Make it pretty.

So this is the way a Cuban cooks white rice & black beans. Like i mentioned this is the most important staple of the Cuban diet, overall. Personally... along with this, a delicious Palomilla steak or some small bits of roasted pork are delicious. Let me find a recipe for those. I'll put it here.

FYI! Palomilla is simply beef, but the steak slice is very thin, and it is cooked with onions and served with lime. It is delicious! Be back soon! Ciao!