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Bistec de Palomilla

Bistec de Palomilla, the quintessential Cuban meal, is a sirloin steak of beef that is cut very thin and seared.

Prep Time
30 mins
Cook Time
30 mins
Resting Time
3 hrs
Total Time
45 mins
Servings: 4 people
Calories: 30 kcal
Course: Main Course
Cuisine: Cuban

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

    Cup of Yum
  1. Cut each steak in half lengthwise, creating 2 thin steaks of equal size.
  2. Using a meat mallet, tenderize the meat very finely
  3. In a bowl, mix the salt, garlic powder, dried oregano, cumin and black pepper well.
  4. Place the steaks in a large dish and season them on both sides with this seasoning mixture.
  5. Drizzle the lime juice over the steaks, basting both sides.
  6. Cover the steaks with plastic wrap and marinate them for 2 hours in the refrigerator then for 1 hour at room temperature.
  7. Heat the oil in a very large skillet over medium to high heat.
  8. When the oil has reached its smoking point, add the steaks, which should not overlap.
  9. Cook the steaks for about 1 to 2 minutes on each side, depending on the thickness. They should be golden.
  10. 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.
  11. In the same skillet, without removing the fat, add the chopped onions.
  12. Sauté the onions over high heat for 1 minute, stirring frequently with a wooden spoon.
  13. Reduce heat to low to medium and cook the onions, stirring frequently, until they begin to soften.
  14. Serve 2 pieces per person, garnished with onion, with white rice and black beans.