Bistec de palomilla
Nowadays, Bistec de palomilla has become a topic of general interest that has captured the attention of a wide public. The relevance of Bistec de palomilla has generated a debate that ranges from political and social spheres to everyday conversations. For decades, Bistec de palomilla has been the subject of study and research in different fields of knowledge, which has given rise to vast accumulated knowledge about its importance and impact on modern society. In this article, we will explore the various facets of Bistec de palomilla and its influence on our daily lives, analyzing its evolution over time and its future implications.
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (February 2013) |
Bistec de palomilla (meaning "butterflied beefsteak") is a Cuban dish consisting of beef round or cubed steak[1] marinated in garlic, lime juice, salt and pepper then pan-fried.[2] It is usually served with black beans and yellow or white rice.[3]
In Spanish, palomillo means moth or butterfly, referring to the way that it is split in thickness to make two thin steaks of equal size. Because it is a tougher (but inexpensive) cut of meat, this makes it easier to chew, and more susceptible to being tenderized with a meat mallet, which is an essential part of the dish's preparation.
References
- ^ "Cuban cube steak - bistec de Palomilla". Caroline's Cooking. 2018-04-04. Retrieved 2020-09-10.
- ^ "Bistec De Palomilla (Cuban Fried Steak) Recipe - Food.com". www.food.com. Retrieved 2020-09-10.
- ^ Severson, Kim. "Bistec de Palomilla Recipe". NYT Cooking. Retrieved 2020-09-10.
External links
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