Palomilla steak

Columbia Restaurant

Serves: 1

  • 1   7 ounce sirloin steak
  • Columbia seasoning (contains salt, dehydrated garlic and onion, spices and silicon dioxide)
  • Lime wedge
  • 16 ounce small diced onion
  • 1 ounce chopped parsley
  • 5 ounces fresh lime juice

In a bowl, mix diced onion, chopped parsley and lime juice; set aside.

Evenly pound steak to approximately 8″ x 11″. Season steak with Columbia seasoning. Cook on griddle coated with butter.

Place steak on platter and cover with onion mixture. Squeeze fresh lime juice over top.

*Chef’s note: My dad ordered this dish at the Columbia in Sarasota, Fla., and absolutely loved it. We were going to try to recreate it, but I found the recipe on the restaurant website. However, ours turned out to taste not so stellar. For one, we used top round instead of sirloin, which could have made a huge impact. Also, we don’t have the Columbia seasoning and instead used garlic salt, dried minced onions and pepper and then added some fresh minced garlic to the onion topping; maybe whatever “spices” they have in their secret seasoning make a big difference. We also used one lime per person, which seemed to be plenty. Sometimes it just tastes better when left to the pros.

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