Bistec De Palomilla

This Bistec de Palomilla is more than just a meal to me; it is a piece of my heritage passed down through generations. Growing up, I watched my father—a professional chef in Cuba—transform simple top sirloin into a masterpiece of Latin comfort food.

This authentic Cuban steak recipe is the very one he taught me, featuring the traditional thin-cut steak marinated in bright lime juice and heaps of fragrant garlic, then seared to perfection and topped with a mountain of sautéed onions. I have loved this dish since I was a child sitting in his kitchen, and today, I’m sharing his professional secrets so you can recreate this quick, flavorful, and soul-warming classic in your own home.

Palomilla steak was my favorite dinner when I was a kid. This bistec palomilla was on a weekly dinner rotation at my parents' house and I loved it. My dad was a chef in Cuba and this is his recipe, it was passed down to me when I moved out on my own. It’s such a simple recipe, but it’s perfection every time

What is bistec de palomilla?

Bistec de palomilla is a large, thinly sliced steak and it's usually no more than ¼ inch thick. It's seasoned simply and topped with lime juice, sauteed onions and garlic. This thin beef steak is pan seared and ready in minutes making it perfect for a weeknight dinner or a quick lunch

Some supermarkets have these steaks labeled as palomilla steaks in their meat department, making it easy for you. However, if you cant find it labeled as palomilla steak, you can also use thinly sliced bottom round or thinly sliced top sirloin steak. Use a meat mallet to release some stress thin out your steaks if they're too thick.

Why you'll love this Palomilla Steak Recipe

• Canola oil
• Thin palomilla steaks 
• Lime
• Garlic
• Yellow onion
• Salt

How to cook Palomilla Steak

1. In a large frying pan, heat olive oil over high heat and drop the steaks in, one at a time. Cook the steak for 1 minute on each side.
2. Remove the steaks from the pan and drop the heat to low. Add to the same pan the lime juice of one lime, onions and garlic.
3. Stir the onions constantly until they're translucent and cooked through. Pile the onions and minced garlic on top of the cooked steak and serve immediately with a lemon wedge.

Variations/Substitutions for this Cuban steak?

• Want some extra seasoning? Throw some sazon completa over your steak while its cooking.
• Can't find steak labeled as palomilla steak? You can also use thinly sliced bottom round, top round or thinly sliced top sirloin steak. Use a meat mallet to thin out your steaks if they're too thick, your steak should be about ¼ inch thick.
• Don't like Canola Oil? Use vegetable oil or grapeseed oil instead.
• Don't like onions and garlic? Simply omit them.

What to serve with Steak Palomilla

My favorite way to eat this is with a big side of Cuban white rice. I also love this steak with congri. Some people love serving this cuban steaf with some french fries. Other side dish options are yuca fries, black beans and avocado salad.

Another way to enjoy this bistec de palomilla is in a sandwich as a pan con bistec! It's steak, onions, fresh tomato, lettuce and potato stick all sandwiched in warm cuban bread.

Storing Palomilla

Storage Instructions for Cooked Cuban Bistec de Palomilla

Short-Term Storage (Refrigerator):

Cooling Process:

• Allow the cooked bistec de palomilla to cool to room temperature before storing (no more than 2 hours at room temperature for food safety).
• For faster cooling, transfer steaks to a clean plate or shallow container.
• Pat off any excess oil or marinade with paper towels if desired, though keeping some moisture helps prevent drying.

Refrigerator Storage:

• Store cooked bistec de palomilla in an airtight container in the refrigerator for up to 3-4 days.
• Place parchment paper or wax paper between steaks to prevent them from sticking together.
• Keep with any pan juices or onions from cooking to maintain moisture and flavor.
• Use glass or BPA-free plastic containers with tight-fitting lids.
• Label the container with the date so you know how long it's been stored.

Best Practices:

• Store in the coldest part of the refrigerator (usually the back of the bottom shelf).
• Keep away from raw foods to prevent cross-contamination.
• The meat will firm up when cold but can be restored to tenderness when reheated properly.
• Store separately from sides like rice and beans to maintain best texture for each component.

Long-Term Storage (Freezer):

Freezing Bistec de Palomilla:

• Cooked bistec de palomilla can be frozen for up to 2-3 months, though texture may change slightly.
• Allow the meat to cool completely to room temperature before freezing.
• Wrap each steak individually in plastic wrap, then place in freezer-safe bags or containers.
• Remove as much air as possible from freezer bags to prevent freezer burn.

Portion Control for Freezing:

• Best practice: Freeze individual steaks separately for easy single-serving use.
• Wrap each steak tightly in plastic wrap, then aluminum foil for double protection.
• Label each portion with the date and "Bistec de Palomilla."
• Flat freezing in bags saves space and allows for faster thawing.

Preventing Freezer Burn:

• Use heavy-duty freezer bags or vacuum-sealed bags for longest storage life.
• Press out all air before sealing bags.
• Double-wrap for extra protection against freezer burn.
• Store flat for easier stacking and more efficient freezer space use.

Freezing with Onions:

• The sautéed onion topping can be frozen with the steak or separately.
• If freezing together, spread onions over the steak before wrapping.
• For separate storage, freeze onions in small containers or ice cube trays for easy portioning.

Thawing Frozen Bistec de Palomilla:

Best Method (Refrigerator Thawing):

• Transfer frozen bistec to the refrigerator 12-24 hours before you plan to use it.
• Allow it to thaw slowly in the fridge overnight.
• This method preserves the best texture and prevents the meat from becoming tough.
• Once thawed, use within 1-2 days.

Quick Method (Cold Water Bath):

• Place wrapped frozen steak in a sealed plastic bag.
• Submerge in cold water, changing the water every 30 minutes.
• Steaks should thaw in 1-2 hours depending on thickness.
• Cook or reheat immediately after thawing.

Never thaw at room temperature – this can promote bacterial growth and compromise food safety.

Do NOT microwave to thaw – this will begin cooking the meat unevenly and make it tough.

Reheating Cooked Bistec de Palomilla:

Stovetop Method (Best for Maintaining Texture):

Cover the pan to trap moisture and heat more evenly.

Heat a skillet over medium-low heat with 1 tablespoon of olive oil or butter.

Add the steak and any reserved pan juices or onions.

Heat for 2-3 minutes per side until warmed through.

Do NOT overcook – just heat until warm to maintain tenderness.

Add a splash of water, broth, or lime juice to prevent drying.

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