Bistec de Palomilla (Fried Steak)


4 Boneless Round or Sirloin Steak (6-8 oz each, thinly cut-1/2”)

5 garlic cloves (minced)

4 tbsp olive oil

1 sweet onion (thinly sliced)

¼ cup sweet onion (finely minced)

2 lime juice

3 tbsp parsley (chopped)

Salt and pepper to taste


Clean and trim teak. Season with garlic on both sides, add lime juice, salt and pepper and place steak with seasoning into a plastic zipper bag. Refrigerate for about 2 hours.

In a large skillet or frying pan, add olive oil and heat over medium-high. Remove steaks from the marinade and discard the liquid. Add steaks and fry each side for about 2 minutes (barely brown). About 1 to 2 minutes before steaks are done, add the thinly sliced onions and let them cook with the steaks until they are soft and translucent.

Place each steak on separate serving dishes and garnish them with about 1 tbsp of the finely minced onion and a little parsley.

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