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<\/a>\nThis is Bistec de Palomilla, a Cuban dish, included here because in my last post, Rome Meets Buenos Aires,<\/a> I mentioned that I repurposed some chimichurri I had made to accompany it (see photo) and a friend asked about it. Although I don\u2019t usually make slabs o\u2019 beef, I was intrigued by its eponymous label in the meat case of the otherwise white-bread supermarket: not Beef Top Round Steak (which this is), but Bistec de Palomilla. Perhaps they realized that customers have figured out that it\u2019s one tough although certainly flavorful cut of meat, and it might sell better if it had a more exotic name. Or maybe they saw me coming.<\/p>\n
Answering for a friend. \ud83d\ude09 Because somebody asked. Read on…. Continue reading ![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2021\/01\/IMG_0713-edited.jpg\")
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\nSometimes the recipe is made from cube steak or butterflied (palomilla means moth) round steak providing a head start in the tenderization process, but it still requires some TLC to coax the best from it. The first step is to pound it into submission and marinate it overnight in lime juice, garlic, and seasonings (including oregano and cumin) along with some sliced onion. It\u2019s typically pan fried \u2013 I did this one in a cast iron grill pan \u2013 and typically served with the rice and beans that, alas, didn\u2019t make it into this photo.<\/p>\n
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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