Bistec de Palomilla

• 분량: 4
• 활동 시간: 15 minutes
• 총 시간: 3 hours, 15 minutes

재료

4 palomilla steaks, (top sirloin steaks)

1/3 cup mojo marinade, (or use storebought)

2 teaspoons complete seasoning

1 teaspoon garlic powder

2-3 tablespoons neutral oil, for pan frying

1 medium white onion, sliced thin

Complete Seasoning (yields 1.5oz):

0.5 tablespoon ground coriander

0.5 tablespoon garlic powder

0.5 tablespoon ground cumin

0.5 tablespoon salt, (if using kosher salt, use 1 tablespoon + 1 teaspoon)

0.25 tablespoon ground annatto, or achiote (substitute for paprika)

0.25 tablespoon onion powder

0.25 tablespoon dried oregano

1 teaspoons freshly ground black pepper

방향

If the steaks are already thin, you can skip this step. On a cutting board, place steaks between two pieces of plastic wrap. Using a meat mallet, pound the steaks until they're 1/4-inch thin.

In a shallow dish, add the steaks. Pour the mojo marinade and, season with complete seasoning and garlic powder on both sides. Marinate at room temperature for at least 20 minutes but no more than 3 hours.

In a large skillet, heat oil at medium-high heat. Remove steaks from the marinade, shaking off any excess, and place them on the pan. Cook them for 1-2 minutes per side until browned on both sides.

Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.

Serve palomilla steaks with sauteed onions on top and white rice, black beans, and/or maduros. Enjoy!