Bistec de Palomilla is the quintessential Cuban meal. It’s popular in both Cuban restaurants and in homes. Palomilla steak is top sirloin; traditionally it’s cut super thin, generously seasoned and pan fried. Here we top the palomilla with sliced onions that are cooked in the same skillet as the steaks so they’re super flavorful.
Serve the steaks with white rice and black beans for a delicious and satisfying meal. If you want another classic Cuban dish, try this bistec empanizado. Enjoy!
Ingredients
- 4 Palomilla Steaks – top sirloin, sliced thin – about 1½ pound
- Seasoning- Salt (we use kosher salt), garlic powder, dried oregano, cumin, black pepper
- Juice of 1 Lime
- Oil – use a neutral oil with a high smoke point (we use canola oil)
- Onion – thinly sliced
How to make bistec de palomilla
Add the salt, garlic powder, dried oregano, cumin and black pepper to a small bowl. Stir to combine.
Place the bistec de palomilla on a sheet pan or large platter, season them on both sides with the prepared seasoning mix. Squeeze the lime over the steak, on both sides. Refrigerate the steaks for about ½ an hour.
Heat the oil in a large skillet over medium-high to high heat. When the oil is hot add 2 of the steaks to the skillet so they are not overlapping. Cook the steaks about 1-2 minutes on each side, depending on the thickness.
Make sure the steak is browned on the outside, and then continue cooking to the desired doneness. Remove the skillet from the heat, place the steaks on a plate or pan.
Keep the steaks warm by covering loosely with aluminum foil, or place them in the microwave or oven to keep away from drafts. Cook the remaining steaks.
Once all of the steaks are cooked, do not wash the skillet. Immediately add the sliced onions, place the skillet back over medium-low heat. There should be enough residual heat in the skillet to cook the onions. Stir the onions frequently and cook until they start to soften.
Serve the Bistec de Palomilla with white rice and black beans, if desired.
Want to give a plain can of black beans a Cuban flair? Add a can of black beans to a saucepan (do not drain). Add a sprinkle of garlic powder, onion powder, a pinch of dried oregano and cumin. Then add a tablespoon of olive oil and a teaspoon of red wine vinegar. Give the beans a good stir and heat to a simmer and cook for 10-15 minutes, stirring occasionally.
You may also like these Cuban recipes:
Bistec de Palomilla
Ingredients
- 1½ pound Palomilla Steaks top sirloin, thin cut (4 Steaks)
- 1½ teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Cumin Powder
- ¼ teaspoon Black Pepper
- Juice of 1 Lime
- 2 tablespoon Canola Oil
- 1 Medium Onion sliced thin
Instructions
- Add the salt, garlic powder, dried oregano, cumin and black pepper to a small bowl. Stir to combine.
- Place the bistec de palomilla on a sheet pan or large platter, season them on both sides with the prepared seasoning mix. Squeeze the lime over the steak, on both sides. Refrigerate the steaks for about ½ an hour.
- Heat the oil in a large skillet over medium-high to high heat.
- When the oil is hot add 2 of the steaks to the skillet so they are not overlapping. Cook the steaks about 1-2 minutes on each side, depending on the thickness. Make sure the steak is browned on the outside, and then continue cooking to the desired doneness.
- Remove the skillet from the heat, place the steaks on a plate or pan. Keep the steaks warm by covering loosely with aluminum foil, or place them in the microwave or oven to keep away from drafts. Cook the remaining steaks.
- Once all of the steaks are cooked, do not wash the skillet. Immediately add the sliced onions, place the skillet back over medium-low heat. There should be enough residual heat in the skillet to cook the onions. Stir frequently and cook until they start to soften.
- Serve the Bistec de Palomilla with white rice and black beans, if desired.
Yaala
Delicious surprise
Elizabeth
Thanks!