Bistec de Palomilla ~ Butterflied Sirloin Steak
Top sirloin steak with onions sautéed in a Cuban Mojo sauce. This meal is easy to make and tastes so good your taste buds will be doing the happy dance. It's a thin steak cooked to medium-rare, smothered in onions, and usually served with black beans and rice.
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Ingredients
For the Steaks:
- 3 lbs top sirloin steak ¼ inch thick
- 1 yellow onion thinly sliced
- olive oil twice around the pan
- fresh parsley chopped for garnish
For the Mojo:
- ⅛ cup olive oil
- ¾ cup orange juice
- 3 tbsp lime juice
- 3 tbsp grapefruit juice
- 8 cloves garlic finely minced
- 1 tsp dried oregano
- 1 tsp cilantro chopped
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
Make the Mojo:
- In a mixing bowl add the ingredients and mix well.
- Set aside for the steak marination process.
Make the Steak:
- If your steak is thicker than ¼ inch you need to pound your steak to ¼ thickness. Use a sheet of plastic wrap on the bottom and a sheet of plastic wrap on top and pound thin with the smooth side of your kitchen meat mallet.
- Place the steaks, Mojo, and onions into a plastic ziplock bag.
- Place the bag in the refrigerator and allow to marinate – preferably overnight, but at least for one hour.
- Remove the steaks from the Mojo and pat dry. Remove the onions and set asside. Reserve the Mojo.
- Heat olive oil in a large frying pan.
- Fry the steaks quickly about 1 to 2 minutes per side and remove to a warm platter.
- Add the remaining Mojo into the pan and stir and scrapt the bottom, this will “clean” any burnt bits from the pan.
- Add the onions and stur over medium heat for about 5 minutes. The onions should still be crisp.
- Pour the onions and Mojo mixture over the steaks on the platter. And garnish with the chopped fresh parsley.
Nutrition
Calories: 314kcal
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