Bistec de Palomilla

  • Total Time - 30 minutes
  • Prep Time - 15 minutes
  • Cook Time - 15 minutes
  • Servings: 4
  • Country: Cuba
A plate of Bistec de Palomilla, thin beef steaks topped with sautéed onions, served with rice and beans.

Bistec de Palomilla is synonymous with a quick and delicious Cuban meal. While simple, its flavor is unforgettable due to the marinade. The meat is pounded into very thin cutlets, which ensures they cook quickly and remain tender. The secret is in the sour orange marinade (which can be substituted with a mix of lime and orange juice), which permeates the meat and gives it a distinct, tangy, and zesty flavor. It is best served with a generous pile of freshly sautéed onions, rice, beans, and fried plantains (tostones).

Ingredients

Main Ingredients

  • 4 thin beef cutlets (such as top round or sirloin), pounded thin
  • 4 garlic cloves, minced
  • 2 tablespoons lime juice
  • 0.5 cups sour orange juice or ½ cup orange juice mixed with 2 tablespoons lime juice (Spanish: Mojo Criollo)
  • 0.5 teaspoon cumin powder
  • 1 to taste salt and black pepper
  • 1 yellow onion, thinly sliced into rings
  • 2 tablespoons olive oil

For Serving

  • cooked white rice
  • black beans
  • fried plantains (tostones)

Instructions

Step 1: Marinate the Steaks

In a bowl, mix the minced garlic, lime juice, sour orange juice (or substitute), cumin, salt, and pepper. Coat the steaks thoroughly in the marinade and let them sit for at least 15 minutes, or up to 30 minutes for best results.

Step 2: Sauté the Onions

In a large skillet over medium-low heat, heat 1 tablespoon of olive oil. Add the sliced onion and cook slowly until golden and very tender, about 10 minutes. Remove them from the skillet and set aside.

Step 3: Fry the Steaks

In the same skillet, increase the heat to medium-high. Add the remaining oil. Remove the steaks from the marinade and fry them for 1-2 minutes per side, or until cooked to your liking. Because they are thin, they will cook very quickly.

Step 4: Serve

Immediately serve the cooked steaks on a platter, topping them generously with the sautéed onions and drizzling with any remaining pan juices. Serve with traditional sides like Moros y Cristianos or white rice and black beans.