What Cut of Beef Is the Cuban Palomilla
As long as it's served with maduros and moros, palomilla steak is my favorite Cuban dish of all time!
Every time I'd visit my parents, my mom would make me a bistec de palomilla.
She's the best at making these steaks perfect each and every time. I had to stand next to her while she made it to figure out how she makes it since she never knows exact measurements.
And thankfully, I now have the exact recipe tested and ready just for you!
What is Bistec de Palomilla?
Bistec de palomilla [pronouced bees-tehk deh pah-loh-mee-yah] is the most popular steak in Cuban cuisine. It's a very thin sirloin steak (1/4-inch thin!) that's marinated in citrus and pan-fried on a skillet.
The word "bistec" is actually adapted and abbreviated by Spanish speakers from the words "beef steak". Not gonna lie… when I learned this fun fact, I was floored. Ha!
Let me show you how to bring this dish to life!
Ingredients You'll Need
- Palomilla steaks.Boneless top sirloin steaks. This is a tougher cut of meat which is why we need to tenderize the meat with a meat mallet.
- Mojo marinade. This citrus-garlic marinade is what gives the steak its classic flavor. Click here to make this mojo criollo at home or you can use storebought.
- Complete seasoning + garlic powder. Seasonings!
- Neutral oil. Vegetable oil or canola oil is what I recommend for pan-frying. Not olive oil.
- White onion. Sliced and sauteed to serve on top of the steaks.
How To Make Bistec de Palomilla
- Tenderize the meat. If the steaks are already thin, you can skip this step. On a cutting board, place steaks between two pieces of plastic wrap. Using a meat mallet, pound the steaks until they're 1/4-inch thin.
- Marinate the steaks. In a shallow dish, add the steaks. Pour the mojo marinade and, season with complete seasoning and garlic powder on both sides. Marinate at room temperature for at least 20 minutes but no more than 3 hours.
- Pan-fry the steaks. In a large skillet, heat oil at medium-high heat. Remove steaks from the marinade, shaking off any excess, and place them on the pan. Cook them for 1-2 minutes per side until browned on both sides.
- Saute the onions. Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened. Top the steaks with sauteed onions.
What To Serve with Palomilla Steaks
- Arroz Blanco (Easy White Rice Recipe)
- Frijoles Negros (Cuban Black Beans)
- Cuban Rice and Beans Recipe (Arroz con Frijoles Negro)
- Sweet Plantains (Platanos Maduros)
- Tostones Recipe (Twice-Fried Plantains!)
You may also like:
- Pollo a la Plancha (Cuban Grilled Chicken Breast)
- Churrasco (Skirt Steak)
- Cuban Ropa Vieja (Shredded Beef Recipe)
- Cuban Roast Pork (Lechon Asado)
Bistec de Palomilla (Cuban Steak and Onions)
Bistec de Palomilla is a classic Cuban citrus-marinated and seasoned thin, butterflied top sirloin beef steak that's pan-fried and served with sauteed onions. This dish is typically served with white rice, black beans, and maduros. You will LOVE it!
Course Dinner, Main Course, Main Dish
Cuisine Cuban
- 4 palomilla steaks (top sirloin steaks)
- 1/3 cup mojo marinade (or use storebought)
- 2 teaspoons complete seasoning
- 1 teaspoon garlic powder
- 2-3 tablespoons neutral oil for pan frying
- 1 medium white onion sliced thin
-
If the steaks are already thin, you can skip this step. On a cutting board, place steaks between two pieces of plastic wrap. Using a meat mallet, pound the steaks until they're 1/4-inch thin.
-
In a shallow dish, add the steaks. Pour the mojo marinade and, season with complete seasoning and garlic powder on both sides. Marinate at room temperature for at least 20 minutes but no more than 3 hours.
-
In a large skillet, heat oil at medium-high heat. Remove steaks from the marinade, shaking off any excess, and place them on the pan. Cook them for 1-2 minutes per side until browned on both sides.
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Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.
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Serve palomilla steaks with sauteed onions on top and white rice, black beans, and/or maduros. Enjoy!
Serving: 1 serving Calories: 352 kcal Carbohydrates: 7 g Protein: 53 g Fat: 11 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Cholesterol: 142 mg Sodium: 592 mg Potassium: 815 mg Fiber: 1 g Sugar: 5 g Vitamin C: 1 mg Calcium: 46 mg Iron: 5 mg
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JAMIE SILVA
Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.
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