Palomilla Steak or Bistec de Palomilla is a classic Cuban steak dish made with thinly sliced beef, a quick mojo marinade, and onions cooked in a hot skillet. Simple, flavorful, and perfect for any night of the week.
Cuban cooking has a lot of staple dishes that show up again and again for a reason. They're not only delicious, but simple. Dishes like ropa vieja, pollo a la plancha, Cuban croquetas and of course bistec de palomilla, just to name a few. These are everyday meals made with simple ingredients but lots of big flavor. Palomilla steak comes together quickly, with a fast garlic citrusy mojo marinade and a hot skillet. It's satisfying and is easy to love from the very first bite!
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Ingredients
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
Step 1: In a small bowl, combine the cumin, black pepper, and adobo. Using your fingers, sprinkle the spice mixture on both sides of the steaks.
Step 2: In another small bowl, whisk together the oil, garlic, oregano, lemon and lime juice. Place the steaks in a shallow dish, pour the marinade over them, and let marinate for 30 minutes, or up to 2 hours.
Step 3: When ready to cook, heat oil in a skillet over medium-high heat. Pan-sear the steaks for 1-2 minutes per side, until nicely browned.
Step 4: Remove the steaks from the pan, then add the onions to the same skillet and sauté in the remaining steak juices until softened and fragrant. Top the steaks with the onions and serve.
What Should I Serve with Palomilla Steak?
Traditionally, this dish is served with a side of arroz blanco (white rice), black beans and tostones (fried plantains).
Cathy’s Expert Tips and Common Mistakes to Avoid
- Thin steaks. Palmilla steaks are not meant to be thicker than ¼-inch. They marinate quickly and stay tender when cooked. If your steaks aren’t thin enough, pound them between two sheets of plastic wrap using a meat mallet.
- Don't over-marinate. These steaks only needs a short time to soak in the mojo. Thirty minutes is plenty, and two hours is the max. Any longer and the citrus can start to break down the meat too much.
- Let the pan get hot. A hot skillet is key. You want a quick sear, not a slow cook. The steak should sizzle as soon as it hits the pan.
- Cook them fast. Bistec palomilla only need about 1-2 minutes per side. Overcooking is the fastest way to end up with tough steak.
- Use the same pan for the onions. Sauté the onions in the same skillet after the steaks come out. All those browned bits and juices add extra flavor without doing anything extra.
- Starting with a cold pan. If the pan isn't hot enough, the steak will steam instead of sear. Always let the skillet heat up before adding the meat.
- Overcooking the steak. Palomilla cooks fast. Leaving it on the heat too long is the most common reason it ends up dry or chewy.
- Crowding the pan. If the skillet is too full, the steaks won't brown properly. Cook in batches if needed.
Other Latin Dishes You Will Love
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📖 Recipe
Palomilla Steak
Ingredients
- 4 top sirloin steaks pounded thinly if not already thin
- 1 teaspoon adobo or complete seasoning
- 4 teaspoons garlic paste
- ½ teaspoon oregano
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1 lime juiced
- 2 tablespoons vegetable or corn oil
- 2 medium onions thinly sliced
Instructions
- If the steaks are already thin, continue with the next steps. If not, place each steak between sheets of plastic wrap and pound to about ¼-inch thickness.
- In a small bowl, combine the cumin, black pepper, and adobo. Using your fingers, sprinkle the spice mixture on both sides of the steaks.
- In another small bowl, whisk together the oil, garlic, oregano, lemon and lime juice. Place the steaks in a shallow dish, pour the marinade over them, and let marinate for 30 minutes, or up to 2 hours.
- When ready to cook, heat oil in a skillet over medium-high heat. Pan-sear the steaks for 1-2 minutes per side, until nicely browned.
- Remove the steaks from the pan, then add the onions to the same skillet and sauté in the remaining steak juices until softened to your liking. Top the steaks with the onions and serve.
Notes
- 1 cup fresh navel orange juice
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
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