Bistec De Palomilla
Cuban style Thin steak cooked and topped with sautéed onions and garlic
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Main Course
Cuisine: cuban
Servings: 2
Calories: 664kcal
- 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.
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.
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