์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Bistec de Palomilla Panameรฑo
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.
๐ง ์ฌ๋ฃ
- 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 sautรฉing onions)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 sautรฉ 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 sautรฉed 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse thinly sliced steak for quick cooking and tenderness.
- โDon't overcrowd the pan when searing the steak; cook in batches if needed.
- โAdjust the amount of citrus juice to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add sliced bell peppers to the onions when sautรฉing.
- Serve with a side of patacones or fried plantains.