Good Morning, everyone!
This week has been exciting in terms of the different Spanish foods I’ve made for my family to try. I have had so much fun bringing the authentic flavors of Mexico, Cuba and Spain into my home. I’m sure I’ve gained at least 5 pounds with all I’ve eaten over this past week – plus, Amber made me a chocolate chip cheesecake and you can believe I ate probably 3/4 of the thing. So, so bad. But it tastes so, so good!
Today, I want to share my recipe for Bistec de Palomilla with you. I developed this variation of my own Bistec recipe from many years’ worth of trying and testing out different Bistec recipes. This recipe is of Cuban origin, and is quite popular in South Florida Cuban Cafeterias. The steak (bistec) is usually served with grilled/sauteed onions with a side of white rice and black beans. Not only am I going to give you my recipe for perfect, autentico Bistec, but you will also be let in on a little secret that literally took me years of practice to perfect: my rice. I’ve shared this recipe before on a cooking and chef community I’m a part of, and those who’ve tried it can’t deny the flavors are so absolutely amazing!I’ve gained the seal of approval from several Cuban women who read over my recipe and reviewed through trying it on their own. The flavors withing this recipe are simple, subtle flavors, and are not drenched in an excess of Cumin powder because there is no Cumin in my recipe.
Bistec de Palomilla
FOR THE STEAK
FOR THE RICE
1 can(s)goya frijoles negros (black bean soup) — I will share my recipe for perfect homemade black beans in another post; today, we are taking the easy route!
3.In a heavy bottomed skillet, add canola oil to the pan and allow the pan to heat on medium high heat. Rinse the rice in a mesh colander, to remove all of the starch from the rice. This step is very important! The rinsing of the rice makes all the difference. From there, you will add the rice to the hot oil in the skillet. Fry the rice over medium high heat for about 5 minutes, stirring constantly. Rice is ready to add to boiling water when it becomes clumpy. Add rice to boiling water, and stir once. Cover the pot, and turn the heat down to 4 or low/simmer. Allow the rice to simmer/steam, uninterrupted, for 25-30 minutes. Do NOT remove the lid from the pot, or else the steam which is necessary to cook the rice will escape and you will end up with hard rice.
4. After about 15 or so minutes of the rice cooking, you can feel free to begin the next step. Slice the onion very thinly and add two tablespoons of butter to a heavy bottomed skillet. Over medium heat, allow the pan to heat up and the butter to melt. Add the onion, add a dash of salt and pepper, and saute, caramelizing the onions. This should take 7-9 minutes or so. Remove from the pan, and place on a plate or in a bowl for the time being.
6. Heat up a can of black bean soup in a small sauce pan. This will be served over the rice. Add a bit of water to thin out the sauce, and let it cook over medium heat for about 5-10 minutes, or until heated through and beans are softened. Or, you could microwave the beans in a microwave safe bowl. Once the rice is finished, this will be served over the top.
7. Once rice is finished, remove the lid and fluff with a fork. Allow the lid to sit off of the rice for about 5 minutes to allow excess steam to escape. Turn heat off, and remove pan from the burner. Serve the rice with a hearty scoop of blackbeans and sauce over the rice, and add a slice of steak with the caremlized onions on top. If you’d like, you can add some more lime juice to the steak once you plate it up for a truly authentic flavor. The more lime, the better when it comes to this recipe! The citrus really sets off the flavor of the garlic in this recipe.