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bistec de palomilla
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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


  • 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. 


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