Bistec de Palomilla
This steak is part of traditional Cuban cuisine and you'll see it in almost every Cuban restaurant.
Bistec de palomilla
is a large thinly sliced steak, usually no more than ¼ inch thick.
WHAT IS it?
– Canola oil – Palomilla steaks – Lime – Garlic – Yellow onion
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.
Heat olive oil over high heat and drop the steaks in, one at a time. Cook the steak for 1 minute on each side.
Set the steaks aside. 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.
Swipe up for full recipe!
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