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:

Bistec de Palomilla with white rice and lime juice

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!


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4 comments on “NYT – Bistec de Palomilla”

  1. Ryan 12 March, 2009 at 12:04 pm

    what’s the deal with you always making a monolith of rice?

  2. Martha 12 March, 2009 at 12:08 pm

    ME? Always making monoliths of rice? It’s true, Tom said I should do it. It was MY idea to make a lovely moon shaped monolith, though.

  3. Tom 14 March, 2009 at 8:18 am

    What the hell else would you do with rice?

  4. Martha 14 March, 2009 at 8:55 am

    Well, you might consider just serving it up with a regular ol’ spoon, for one.

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