Name: "Spanglish" Palomilla Steak
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 6 thin cut milanesa steaks (1/4 inch thick or less); 1/4 c vinegar; 2 large white onions; 2 Tbs olive oil; 2 Tbs butter; Seasoned salt; Garlic powder; Onion powder; 1/4 c soy sauce

This was a family favorite when I was growing up, because it's quick, easy, and totally customizable. Make sure the seasoned salt, garlic powder, and onion powder all have shaker tops for easy seasoning, and use more or less soy sauce depending on how many batches and steaks you're working with. I'm not above adding teriyaki sauce or Worcestershire, too, depending on my mood. See why it's Spanglish? That's just wrong!

You need the right beef cut to make this work. Look for thinly sliced sirloin tip - I'm talking, 1/4 inch thick or less - and sometimes it will be labeled as beef for milanesa, a breaded and fried dish (think veal Milanese in Italian cuisine). The beef should be very thin so it cooks quickly.

You'll need:

6 thin steaks (1/4 inch thick or less)
1/4 c vinegar
2 large white onions
2 Tbs olive oil
2 Tbs butter
Seasoned salt
Garlic powder
Onion powder
1/4 c soy sauce

Place the steaks in a wide bowl and pour the vinegar over them. Set aside to marinate while you prepare the onions.

Cut each onion in half from root to tip, and peel the skin off each side. Slice each half into onion rounds very thinly.

Heat the butter in a large frypan over medium heat. Once it's almost completely melted, pour in the olive oil and add the onions. Lower heat to medium-low and cook, stirring every 2 to 3 minutes, until they darken significantly in color, about 15 to 20 minutes. We're not quite caramelizing them (which would entail cooking on very low heat about 45 minutes to an hour) - we're actually burning them to give them that charred flavor.

When they're done, leave the onions in the pan and place the steaks over the onions. (If you don't have room for all 6 steaks, do them in batches, leaving the onions on the bottom the whole time.) Season the steak with seasoned salt, garlic powder, and onion powder. Cook about 2 minutes on the first side.

Flip the steaks, add more seasoning, and then pour the soy sauce over them. Let cook another 2 or 3 minutes, then you can flip again and let them cook until they get charred a bit if you'd like. Then move to a separate plate. Continue until all the steaks are done.

Use a wooden spoon to scrape up the onions from the pan, along with any charred bits stuck to the bottom, and spoon these on top of the steaks.

Serve with white rice, and, if desired, black bean stew.

"Spanglish" Palomilla Steak

Yield: 6

Author: Mallory

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

6 thin cut milanesa steaks (1/4 inch thick or less)
1/4 c vinegar
2 large white onions
2 Tbs olive oil
2 Tbs butter
Seasoned salt
Garlic powder
Onion powder
1/4 c soy sauce

Instructions

Place the steaks in a wide bowl and pour the vinegar over them. Set aside to marinate while you prepare the onions.
Cut each onion in half from root to tip, and peel the skin off each side. Slice each half into onion rounds very thinly.
Heat the butter in a large frypan over medium heat. Once it's almost completely melted, pour in the olive oil and add the onions. Lower heat to medium-low and cook, stirring every 2 to 3 minutes, until they darken significantly in color, about 15 to 20 minutes. We're not quite caramelizing them (which would entail cooking on very low heat about 45 minutes to an hour) - we're actually burning them to give them that charred flavor.
When they're done, leave the onions in the pan and place the steaks over the onions. (If you don't have room for all 6 steaks, do them in batches, leaving the onions on the bottom the whole time.) Season the steak with seasoned salt, garlic powder, and onion powder. Cook about 2 minutes on the first side.
Flip the steaks, add more seasoning, and then pour the soy sauce over them. Let cook another 2 or 3 minutes, then you can flip again and let them cook until they get charred a bit if you'd like. Then move to a separate plate. Continue until all the steaks are done.
Use a wooden spoon to scrape up the onions from the pan, along with any charred bits stuck to the bottom, and spoon these on top of the steaks.
Serve with white rice, and, if desired, black bean stew.

Calories

273.08

Fat (grams)

16.49

Sat. Fat (grams)

6.08

Carbs (grams)

5.57

Fiber (grams)

0.80

Net carbs

4.77

Sugar (grams)

2.11

Protein (grams)

18.28

Sodium (milligrams)

679.85

Cholesterol (grams)

10.17