Recipes · Cooking tips · Techniques

Bistec de Palomilla

Bistec de Palomilla

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, thin – about 1½ lb.)

1½ tsp. Kosher Salt

1 tsp. Garlic Powder

½ tsp. Dried Oregano

¼ tsp. Cumin Powder

¼ tsp. Black Pepper

Juice of 1 Lime

2 tbsp. 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 the onions frequently and cook until they start to soften.

 

Serve the Bistec de Palomilla with white rice and black beans, if desired.

 

Give a can of black beans a Cuban flair

Add one or two cans 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 heaping tablespoon of olive oil and a teaspoon of red wine vinegar (two of each if using two cans). Give the beans a good stir and heat to a simmer for 10-15 minutes, stirring occasionally.

Serves 4

 

Bistec de Palomilla

Bistec de Palomilla is the quintessential Cuban meal. Palomilla steak is top sirloin; traditionally it’s cut super thin, generously seasoned and pan fried.
Prep Time5 mins
Cook Time10 mins
steak marinating time30 mins
Total Time15 mins
Course: Main Course
Cuisine: Cuban
Keyword: cuban beef recipes
Servings: 4
Calories: 318kcal

Ingredients

  • lbs. Palomilla Steaks top sirloin, thin cut (4 Steaks)
  • tsp. Kosher Salt
  • 1 tsp. Garlic Powder
  • ½ tsp. Dried Oregano
  • ¼ tsp. Cumin Powder
  • ¼ tsp. Black Pepper
  • Juice of 1 Lime
  • 2 tbsp. 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.

Nutrition

Calories: 318kcal | Carbohydrates: 5g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 816mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin C: 8.4% | Calcium: 7.2% | Iron: 19.1%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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