ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Bistec de Palomilla Panameño
Thinly sliced sirloin steak, marinated and quickly pan-fried with onions, Bistec de Palomilla is a simple yet flavorful Panamanian staple, often served with rice and beans.
ð§ ææ
- 1.5 lb Palomilla steak (top sirloin)(thinly sliced)
- 1 large Lime(juice of)
- 1/2 large Orange(juice of (optional, for a milder citrus flavor))
- 3 cloves Garlic(minced)
- 1 large Onion(thinly sliced)
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Ground cumin
- to taste Salt
- to taste Black pepper
- 3 tablespoons Vegetable oil(for frying)
- 2 tablespoons Olive oil(for sautéing onions)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the thinly sliced palomilla steak with lime juice, orange juice (if using), minced garlic, oregano, cumin, salt, and pepper. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2
While the steak is marinating, slice the onion thinly. In a separate pan, heat olive oil over medium heat and sauté the onions until softened and lightly golden, about 5-7 minutes. Set aside.
- 3
Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until browned and cooked through.
- 4
Return all the cooked steak to the pan. Add the sautéed onions and toss to combine. Cook for another minute to heat through.
- 5
Serve immediately, typically with white rice and black beans or a side salad.
ð¡ ããã®ã³ã
- âUse thinly sliced steak for quick cooking and tenderness.
- âDon't overcrowd the pan when searing the steak; cook in batches if needed.
- âAdjust the amount of citrus juice to your preference.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add sliced bell peppers to the onions when sautéing.
- Serve with a side of patacones or fried plantains.