This steak 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.
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.
Why you'll love this cuban bistec de palomilla
- 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.
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 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?
My favorite way to eat this is with a big side of Cuban white rice. I also love this steak with congri. 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.
Ingredients
- Canola oil
- Thin palomilla steaks
- Lime
- Garlic
- Yellow onion
- Salt
How do you cook this 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 olive oil instead.
- Don't like onions and garlic? Simply omit them.
Storage
Cooked palomilla can be kept in the refrigerator in an airtight container for upto 2-3 days.
Check out these Cuban recipes
Bistec De Palomilla
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