{
  "id": "CAT04-R19",
  "slug": "cat04-r19-bistec-de-palomilla",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r19-bistec-de-palomilla.html",
  "title": "Bistec de Palomilla",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 50,
  "total_time_minutes": 65,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "beef",
  "vegetarian": false,
  "allergens": [],
  "ingredients": [
    "1.5 pounds thin-cut top sirloin steaks, about 1/4 inch thick",
    "1/4 cup lime juice",
    "4 garlic cloves, minced",
    "1/2 teaspoon ground cumin",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper",
    "3 tablespoons vegetable oil",
    "1 large onion, thinly sliced",
    "2 tablespoons fresh parsley, chopped",
    "1 lime, cut into wedges"
  ],
  "directions": [
    "If any steak is thicker than 1/4 inch, pound it thinner between sheets of plastic wrap. Wash the mallet, board, and your hands afterward.",
    "Scrub the limes under running water before cutting. Mix the lime juice, garlic, cumin, salt, and pepper in a shallow dish, add the steaks, and turn to coat. Refrigerate 30 minutes; this time is included in the cook time.",
    "Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion 8 to 10 minutes, stirring, until soft and golden. Move to a plate.",
    "Wash the parsley and chop it. Raise the heat to high and add 1 tablespoon oil. Lift the steaks out of the marinade, discard the marinade, and pat the steaks dry.",
    "Sear the steaks in batches 1 1/2 to 2 minutes per side, until browned, adding the remaining oil as needed.",
    "Check the thickest steak with an instant-read thermometer — beef steaks must reach 145°F. Move them to a clean plate and rest 3 minutes.",
    "Top with the onions and parsley and serve with lime wedges.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Marinate the steaks in the refrigerator and discard the used marinade. Wash the mallet, board, and hands after handling raw beef. Cook steaks to 145°F, rest 3 minutes on a clean plate, and chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Searing thin steaks quickly over high heat.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}