Recipe: Bistec De Palomilla

Bistec De Palomilla

By chefaaronsanchez.com - - Nov 30, 2017

I love a good steak dish and this is an easy, delicious recipe that is great for dinner parties, family gathering or just a week night meal. I always like to pair this with Terrazas de los Andes Reserva Malbec.

Servings: 12
Prep Time: 1H
Cook Time: 15M
Total Time: 1H15M

Ingredients

Marinade
  • Juice of 4 limes
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon ground cumin
  • 3 garlic cloves , minced
  • 6 tablespoons extra-virgin olive oil , plus more for coating the pan
Steak and Garnish
  • 1 boneless beef eye roast (4-5 pounds), trimmed of excess fat
  • 2 medium white onions , thinly sliced
  • ¼ cup chopped fresh flat-leaf parsley
  • Salt
  • Freshly ground black pepper

Directions

1. In a small bowl, combine the lime juice, oregano, cumin, garlic, and 4 tablespoons of the oil.

2. Using a sharp knife, cut the eye roast into ½-inch-thick slices. Place the slices between two pieces of plastic wrap and pound with a mallet into ¼ -inch-thick medallions. Put the medallions in a baking pan, pour the marinade over, cover, and marinate for 1 hour in the refrigerator.

3. Place a skillet over medium heat and coat with the remaining 2 tablespoons of oil. Add the onions and cook, stirring, for 20 minutes, until caramelized. Add the parsley, season with salt and pepper to taste, remove from the heat, and set aside.

4. Preheat a ridged grill pan over a medium-high flame. Brush the pan with a little oil to prevent the meat from sticking.
Season the beef medallions on both sides with 1 tablespoon each of salt and pepper, and grill for 3 minutes per side; the pieces will cook quickly because they are so thin. Serve with the reserved onions.