Bistec de Palomilla
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Prep Time
30 mins
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Cook Time
30 mins
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Resting Time
3 hrs
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Total Time
45 mins
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Servings
4 people
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Calories
30 kcal
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Course
Main Course
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Cuisine
Cuban
Bistec de Palomilla
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Bistec de Palomilla, the quintessential Cuban meal, is a sirloin steak of beef that is cut very thin and seared.
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Ingredients
- 4 round beef sirloin steaks , ¾ inch (2 cm) thick (about 30 oz / 800 g)
- 2 onions , thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- 1 lime , freshly squeezed
- 4 tablespoons neutral vegetable oil or olive oil
- salt
- black pepper
Equipment
- Meat mallet
Instructions
- Cut each steak in half lengthwise, creating 2 thin steaks of equal size.
- Using a meat mallet, tenderize the meat very finely
- In a bowl, mix the salt, garlic powder, dried oregano, cumin and black pepper well.
- Place the steaks in a large dish and season them on both sides with this seasoning mixture.
- Drizzle the lime juice over the steaks, basting both sides.
- Cover the steaks with plastic wrap and marinate them for 2 hours in the refrigerator then for 1 hour at room temperature.
- Heat the oil in a very large skillet over medium to high heat.
- When the oil has reached its smoking point, add the steaks, which should not overlap.
- Cook the steaks for about 1 to 2 minutes on each side, depending on the thickness. They should be golden.
- Remove the pan from the heat, transfer the steaks to a dish and keep them warm, covering them with aluminum foil. The aluminum foil should not be in contact with the steaks.
- In the same skillet, without removing the fat, add the chopped onions.
- Sauté the onions over high heat for 1 minute, stirring frequently with a wooden spoon.
- Reduce heat to low to medium and cook the onions, stirring frequently, until they begin to soften.
- Serve 2 pieces per person, garnished with onion, with white rice and black beans.
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