Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, palomilla-inspired steak marinade. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal.

Palomilla-Inspired Steak Marinade is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Palomilla-Inspired Steak Marinade is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook palomilla-inspired steak marinade using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Palomilla-Inspired Steak Marinade:

1. Take steak
2. Take sweet onion, either cut into 1/4"strips if cooking in pan or in 1/2" thick disks cut horizontally for grilling
3. Get For the marinade:
4. Take fresh orange juice
5. Prepare fresh lime juice
6. Prepare kosher salt
7. Prepare grated garlic
8. Prepare oregano
9. Make ready cumin
10. Get olive oil
11. Take optional: 1 teaspoon sugar if orange juice isn't that sweet

This way you get a wholesome flavor. Bistec de Palomilla is such an easy way to prepare cube steak with great results. Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty. You'll be amazed at how the simple lime and garlic marinade transforms this into a tender, flavorful main.

Steps to make Palomilla-Inspired Steak Marinade:

1. Combine all marinade ingredients except olive oil, stir or whisk until all salt (and optional sugar) are dissolved. Give it a taste and adjust seasoning if needed, then stir in oil.
2. Pour half the marinade over your steaks, then flip and repeat with the other half. (Or, as you might already know, Ziplocs with the air sucked out of them once you put the steak and marinade in are a great way to get the marinade to take more quickly and effectively.) - - Since these were roughly 1-inch thick steaks and I was going to grill them shortly, I let them marinate on the counter for an hour before grilling, flipping a couple of times in the process.
3. Cook as desired and remember to let the steak rest for 5 to 10 minutes depending on thickness before slicing/serving. - - Enjoy!

Jorge Castillo:The palomilla steak is the most typical steak served in Cuban restaurants. Remove steaks from marinade and pat dry. Place cooked steak on rimmed plate and cover to keep warm. When ready to cook, take steaks out to come to room temperature. Pour the leftover marinade into the same frying pan in which you cooked the steaks.

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