Bistec de Palomilla is a traditional Cuban dish featuring juicy and flavorful marinated steaks. This simple yet satisfying recipe uses a marinade of lime juice, garlic, and spices to tenderize and flavor the beef, which is then pan-fried until golden and topped with caramelized onions. The result is a dish with a wonderful balance of tangy, savory, and sweet flavors. Served with a side of white rice and black beans, Bistec de Palomilla is not only a comfort food staple in Cuba, but a delightful addition to any dinner table. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is straightforward and easy to follow. Give it a try and enjoy a taste of Cuban cuisine at home!
Bistec de Palomilla, a beloved staple of Cuban cuisine, traces its roots back to the island's Spanish colonial period. The name "Palomilla" is said to come from a curious old practice among butchers of Havana. In the hustle-bustle of the old city, meat cuts would often be mixed up. To avoid confusion, butchers started using the term "Palomilla," meaning 'little dove' in Spanish, to refer to a specific cut of beef - a thin, boneless steak. In time, the tasty steak preparation came to be known as 'Bistec de Palomilla.' Its signature features are the tart citrus marinade, a hallmark of many Cuban dishes, and the delightful pairing with caramelized onions. Enjoyed with white rice and black beans, this humble meal is a flavorful symphony of Cuban history and culinary tradition.
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