NYT — Bistec de Palomilla
March greeted us in the New York Times with a series of recipes for what to do with cube steak. I found the article inspiring. Cheap?! 3-recipes-in-one!? WOW! Tom, on the other hand, responded, “Do you know what cube steak is? Why yes, sort-of, I did. For I had read about it in the article! Tenderized portions of the cow that may not otherwise be so appetizing are made into cube steak, aptly named after the cube-shaped metal hammers that pound said beef into submission.
I found what was to be OUR cube steak the day after reading the article at our local Rainbow grocer or, as we like to call it (after the in-store brand), Roundy’s. And! It was on sale. When I proudly proclaimed that I’d purchased 2 pounds of beef for $6, Tom replied again unmoved, “Don’t you think there’s something wrong with that?” I settled on one of the three recipes, this one for Bistec de Palomilla. I’ll let you be the judge:
The lime was definitely the best part after a day spent marinating in the fridge. As for the cube steak itself? I’m not sure I’d revisit it. Unlike other readers, I don’t have fond childhood memories of the stuff, and at my command it ended up a bit tough when it reached the table. The rice? Excellent!