Palomilla is the most popular Cuban steak. It is basically a thin cut top round steak that is either pound or pressed to about 1/4 inch thick. The steak is traditionally made in a skillet with oil, but I chose to grill mine to make it healthier. I also use top round, instead of sirloin to reduce the fat content. Ingredients:
- 6-8 oz boneless steaks (top round)
- 1/4 inch thick 1/4 cup Naranja Agria or (substitute 2 parts lemon juice to 1 part orange juice)
- 2 tablespoons garlic minced 1/2 medium onion finely chopped 1-cup parsley, finely chopped 1/4 cup lime juice olive oil
- 2 limes cut into wedges
In a mixing bowl combine the naranja agria, garlic, salt and pepper to make the marinade. Place the steaks in a deep baking dish in a single layer and sprinkle them with salt on both sides. Pour the marinade over the steaks, cover the dish with plastic wrap and refrigerate for 1-hour. Prepare the garnish in a medium bowl. Combine the parsley, chopped onion, lime juice and drizzle a small amount of olive oil over the mixture. Do not add to much olive oil or the topping will be too soggy. Cover with plastic wrap and set aside Heat grill to high heat. Remove the steaks friom marinade and grill for 1 to 2 minutes per side. Because the steaks are so thin, they will cook very quickly. Top the steaks with the garnish and serve with lime wedges.