By adapting the traditional palomilla flavors (lime and garlic) to a London broil, rather than a flank steak, the tally for this dinner came in much cheaper. The key to making this recipe work is in the slicing: Create very thin slices against the grain of the meat for tender bites. Otherwise, you’ll be chewing aimlessly all night. Serves 4 with leftovers for 2. Total spent: $10.06
Ingredients
PALOMILLA
1 head garlic
1 London broil steak, about 1 1/2 pounds
Salt and pepper (pantry)
3 limes, cut into wedges
1 large juice orange, cut into wedges
2 tablespoons olive oil (pantry)
1 large organic onion, sliced
1 bunch organic parsley
RICE AND BEANS
2 cups uncooked rice
Drizzle olive oil (pantry)
1 (2 5-ounce) can black or kidney beans
GREENS
1 package frozen turnip or mustard greens, thawed and squeezed dry
Drizzle olive oil (pantry)
Drizzle red wine vinegar (pantry)
A few red pepper flakes (pantry)
Directions
Marinate steak: Separate garlic cloves, and smash and peel six cloves. Make six small slits in the steak, about 1 inch deep, and stuff the garlic into them. Salt and pepper the steak thoroughly, rubbing seasoning into the meat, and place in plastic Ziploc bag. Squeeze wedges from two limes into the bag, and toss the wedges in after. Do the same with the orange. Add 1 tablespoon olive oil. Seal bag and marinate at least 2 hours or overnight.
Make rice and beans: Cook rice according to package directions. Stir in beans and keep warm.
Cook the steak: Remove steak from marinade, reserving marinade. In large, ovenproof skillet over high heat, sear steak on both sides until browned, about 3 minutes on each side. Remove steak to plate. Add remaining tablespoon olive oil and onions to same skillet (do not clean skillet) and cook until beginning to brown, about 6 minutes. Add reserved marinade to skillet and cook until reduced by half. Return steak to pan, placing on top of onions. Turn heat down to low and cover the pan to finish cooking steak through, about 5 more minutes. Remove to cutting board, and allow to rest 10 minutes before slicing.
Make the greens: In medium skillet, stir together greens, olive oil, red wine vinegar and pepper flakes, cooking until heated through. Keep warm.
Serve: Slice steak thinly against the grain. Pile rice and beans onto serving plate, place greens around sides of plate, then lay steak slices on top of rice and pour onions and reduced marinade over all. Garnish with remaining lime wedges and parsley, and serve.
