Bistec De Palomilla Recipe
~3 lb bistec de Palomilla (pounded or pasado por la maquina)
1 tsp Salt (optional because the chicken bouillon and the Sazon already have salt.) Please keep that in mind. You don't want to make it salty. Stay away from the salt until you get it right. You can always add salt when is cooked.
1/2 tsp Fresh Ground Black Pepper
1 tsp Ground Oregano
1 tsp or tbsp Brown Sugar (regular or light) (In your case stick with the tsp) you're not a professional yet. You will get it right and know how to really use the sugar. 🙂
4 Cloves Fresh Garlic (make sure to chop the garlic)
1 Limes ( I don't normally use limes but my mom does)
1 Large Onion (red or white) I like both 1 of each.
1 Large Red Bell Pepper
1 Large Green Pepper
1 package of chicken bouillone
1 package of the Sazon Goya with Culantro y Achiote (Coriander and Annatto)
Several sprigs (about 1/2 cup) Fresh Cilantro ( only if you like Cilantro I love it. it does taste better! you won't even taste it that much
Several sprigs (about 1/2 cup) Green Onions (scallions) (You don't really have to if you don't want it)
~3 tbsp Oil (vegetable or olive)
some people buy the beef already pounded at the supermarket, however, if you prefer to pound it yourself with a meat tenderizer you can do that too. But you can get it PASADO POR LA MAQUINA AT THE BODEGA. Don’t skip the pounding or the (machine) step because it’s essential for the beef to come out tender.
1.To begin: clean the meat first by adding some vinegar (which is optional, you can use lime juice instead) and some water,
2.After the meat is clean, drain it and put it in a container to season it. use a big bowl or a large ziploc bag.
- Chop all the ingredients. Then mix everything together, you can use a your hands (I like to use my hands) or Zipbag and then cover the meat with the seasoning and let it marinate for at least 1 hour but in your case I know your very hungry so you can do 3o mins. 🙂 . I personally like to let it marinate overnight.
See below. it should look like that! and keep it in the fridge of 1 hr or 30 mins.
Take a large skillet and add about 3 or 4 tablespoons of oil or olive oil (enough to lightly coat the bottom. Put the heat on really HIGH and let it get real hot, then add about a tea spoon of sugar and let it get really hot and bubbly until you see it turning brown.
Some people like to add the garlic first to the skillet and no Sugar. It's really up to you . I like the sugar first and then garlic.
Place the beef in the skillet, let it sear for about 3 minutes, then flip it over, and do the same on the other side.
it should look like this below
Stir the beef around and de-glaze the pan, then add all the ingredients and whatever liquid it released from the Zipbag or bowl , add (8 or 4 oz) of tomato sauce and add it to skillet with the beef.
After adding the beef and all the ingredients, stir the contents around and cover the pan. Put the heat on low and let it continue to cook for about 20 – 30 minutes. I usually let it cook longer for maybe 45 mins . DONT BURN IT 🙂
it should all look like this below. Enjoy!!!