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    Home » Recipes » Latin » Bistec De Palomilla

    Published: Jul 15, 2021 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · 1 Comment

    Bistec De Palomilla

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    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.

    bistec de palomilla
    Bistec de Palomilla served with tostones and white rice.

    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.

    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.

    bistec de palomilla

    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.

    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.

    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.

    Storage

    Cooked palomilla can be kept in the refrigerator in an airtight container for upto 2-3 days.

    bistec de palomilla

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    bistec de palomilla
    Print Recipe
    5 from 5 votes

    Bistec De Palomilla

    Cuban style Thin steak cooked and topped with sautéed onions and garlic
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Main Course
    Cuisine: cuban
    Servings: 2
    Calories: 664kcal
    Author: Cari

    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.

    Notes

    If you cant find thin steaks labeled as palomilla steak, you can also use thinly sliced bottom round or thinly sliced sirloin tip 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.

    Nutrition

    Serving: 1steak | Calories: 664kcal | Carbohydrates: 10g | Protein: 49g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 189mg | Potassium: 905mg | Fiber: 2g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 6mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    Reader Interactions

    Comments

    1. Maria says

      August 04, 2021 at 4:50 pm

      5 stars
      Tastes just like my abuelitas

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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