Growing up, my favorite meal was a bistec de palomilla served with white rice. This always reminds me of my childhood and brings a smile to my face.
This steak is part of traditional Cuban cuisine and you'll see it in almost every Cuban restaurant.
What exactly is it?
Bistec de palomilla is a large thinly sliced steak, usually no more than ¼ inch thick. It's seasoned simply and topped with lime juice, sauteed onions and garlic.
Some supermarkets sell 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.
What to serve with this steak?
Another way to enjoy this bistec de palomilla is in a sandwich as a pan con bistec! It's this steak, onions, fresh tomato, lettuce and potato stick all sandwiched in warm cuban bread.
How do you cook this steak?
This steak is cooked over high heat for one minute on each side. THAT'S IT! Any longer than that and you'll turn this steak into beef jerky. Cooking it for two minutes total will allow for the steak to be fully cooked without it becoming tough.
Bistec De Palomilla
- 3 tablespoons Canola oil
- 2 Thin palomilla steaks 6-8 ounces each
- 1 Lime
- 3 cloves Garlic peeled and minced
- 1 Large yellow onion thinly sliced
- Salt to taste
- lime wedge optional
- If your steaks are too thick, use a meat mallet to thin them out. Pat your steaks dry with a paper towel and season with salt.
- 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.
- 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.
- 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.