This bistec de palomilla is part of traditional Cuban cuisine and you'll see it in almost every Cuban restaurant. Thin cut steak lightly seared and smothered with sautéed onions and garlic, absolutely delicious and great for any meal.
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
- Perfect protein for lunch or dinner.
- Can be made to feed a large crowd.
- Makes for a great weeknight meal.
- Ready in less than 10 minutes.
Bistec Palomilla Ingredients
- Canola oil
- Thin palomilla steaks
- Lime
- Garlic
- Yellow onion
- Salt
How to cook Palomilla Steak
- 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.
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
Cooked palomilla can be kept in the refrigerator in an airtight container for upto 2-3 days.
Check out these Cuban recipes
Bistec Palomilla Steak Recipe
Ingredients
- 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
Instructions
- 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.
Maria says
Tastes just like my abuelitas