Bistec de Palomilla (Palomilla Steak)

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This pan-fried steak with lime, garlic and onions is popular in Cuba.  This version is for 2 servings and is adapted from The Cuban Table by Anna Sofia Pelaez.  We used round steak, which was flavorful but a bit tough.  The next time we will probably upgrade to sirloin steak.  It takes an hour to marinade and about 15 minutes to cook.  (Do not marinade it for too long or the lime juice will make the meat mushy.)

12 oz. top round or sirloin, cut into 2 pieces and pounded to ¼ inch thick

2 large garlic cloves

½ tsp. salt

1/8 tsp. freshly ground black pepper

2 Tbs. lime juice (from 1 large lime)

2 Tbs. olive oil

½ large yellow onion, thinly sliced

2 Tbs. chopped fresh parsley

Chop the garlic cloves and then pound them into a paste in a mortar with the salt and pepper.  Add the lime juice and mix well.  Rub the garlic lime mixture into the steaks and marinade them covered on the kitchen countertop for an hour.  After the hour, scrape off and reserve the marinade, and pat the steaks dry with paper towels.

In a large skillet, heat the olive oil over medium-high heat.  Cook the steaks one at a time for 1-2 minutes on a side.  Keep the first steak warm while cooking the second steak.  When the second steak is done, remove it from the pan and keep it warm with the first steak.  Add the reserved marinade and the onions to the pan.  Stir well to deglaze the pan.  Remove from the heat and cover for 2 minutes.  Remove the cover and stir again.  Add any juices which have oozed from the steaks.  The frond in the pan should be coating the onions. 

Serve the steaks with the onions and garlic sauce and top with the parsley.


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