What is Palomilla steak and how is it different from other beef cuts?

Palomilla steak is a thinly sliced cut, typically from top sirloin or top round, prized for its tenderness and quick cooking time. Unlike thicker steaks, it’s pounded thin to tenderize and allow for even cooking in just a few minutes per side. This preparation makes it ideal for quick meals and is a key feature of the traditional Cuban Bistec de Palomilla.

How long should I marinate Palomilla steak for the best flavor?

For flavorful and tender Palomilla steak, marinate it for at least 20 minutes at room temperature. While marinating for several hours or overnight in the refrigerator can deepen the taste, keep it under 24 hours to avoid meat texture changes. The marinade usually includes citrus juice, garlic, and spices, which helps break down the meat fibers and infuse flavor.

What’s the best way to cook Palomilla steak to get a crispy outside and tender inside?

Pan-frying Palomilla steak in a neutral oil like vegetable or canola oil over medium-high heat works best. Cook the steak 2-3 minutes per side until browned and crispy. Using a cast iron skillet can improve searing. Avoid overcrowding the pan to maintain temperature and achieve an even crust without overcooking the thin meat.

What sides traditionally accompany Bistec de Palomilla?

Bistec de Palomilla is typically served with classic Cuban sides like white rice, black beans, and maduros (sweet fried plantains). These sides balance the savory and tangy flavors of the steak while providing a complete and satisfying meal rooted in Cuban cuisine.

Can I prepare Palomilla steak in advance, and how should I store it?

You can marinate the Palomilla steak up to 24 hours ahead and store it covered in the refrigerator. However, cook it fresh to maintain the best texture and flavor. Cooked Palomilla can be refrigerated for 2-3 days and reheated gently, but it’s best enjoyed hot to preserve its crisp edges and tenderness.

Palomilla Steak Recipe with Onions Cuban Style Made Easy

Name: palomilla steak
Prep time: PT-486646H31M28S
Cook time: 15 min
Total time: PT-486646H16M28S
Cuisine: Cuban
Ingredients: – 4 palomilla steaks (top sirloin steaks), butterflied and pounded to about 1/4 inch thickness; – 1/3 cup mojo marinade (contains lime juice, orange juice, garlic, and seasonings); – 2 teaspoons complete seasoning (salt, ground cumin, onion powder, garlic powder, dried oregano, paprika, black pepper); – 1 teaspoon garlic powder; – 2–3 tablespoons neutral oil for pan-frying (vegetable, canola, or avocado oil); – 1 medium white onion, thinly sliced (discs or strips); – Optional: 1/4 cup roughly chopped parsley; – Optional: lime wedges for garnish; – Traditional sides: cooked white rice, black beans, maduros (fried sweet plantains), or boiled yuca

Description

🥩 Palomilla Steak is a traditional Cuban favorite featuring tender, thinly pounded sirloin steaks marinated in bright citrus-garlic mojo for bold, fresh flavor.
🧅 Topped with sweet sautéed onions and served with classic sides like rice and black beans, this dish offers a complete, comforting Cuban meal experience.

Ingredients

– 4 palomilla steaks (top sirloin steaks), butterflied and pounded to about 1/4 inch thickness

– 1/3 cup mojo marinade (contains lime juice, orange juice, garlic, and seasonings)

– 2 teaspoons complete seasoning (salt, ground cumin, onion powder, garlic powder, dried oregano, paprika, black pepper)

– 1 teaspoon garlic powder

– 2–3 tablespoons neutral oil for pan-frying (vegetable, canola, or avocado oil)

– 1 medium white onion, thinly sliced (discs or strips)

– Optional: 1/4 cup roughly chopped parsley

– Optional: lime wedges for garnish

– Traditional sides: cooked white rice, black beans, maduros (fried sweet plantains), or boiled yuca

Instructions

Prepare the Meat: Butterfly and pound the top sirloin steaks to about 1/4-inch thickness for tenderness and quick cooking.

Make the Marinade: Combine mojo marinade ingredients including lime juice, orange juice, garlic, complete seasoning, and garlic powder.

Marinate: Place the flattened steaks in a shallow dish and coat with the marinade thoroughly. Marinate for at least 20 minutes at room temperature or up to 3 hours (or overnight in the refrigerator for deeper flavor).

Heat the Pan: Preheat a wide, heavy skillet (non-stick, cast iron, or stainless steel) over medium-high heat with 2–3 tablespoons of neutral oil.

Cook the Steaks: Remove steaks from marinade, shaking off excess. Sear each side for 1 to 3 minutes until nicely browned and cooked through. Cook in batches if needed to avoid overcrowding.

Sauté Onions: Reduce heat to medium-low. In the same pan, add sliced onions and sauté for 2 to 4 minutes until softened and caramelized, adding a splash of water to deglaze if necessary.

Serve: Plate the steaks topped with sautéed onions. Garnish with chopped parsley and lime wedges if desired.

Accompaniments: Serve with traditional sides such as white rice, black beans, sweet fried plantains, or boiled yuca for a complete meal.

Notes

🔪 Pound the steaks thin to ensure quick, even cooking and tenderness.
⏰ Marinate steaks for at least 20 minutes up to 3 hours to maximize flavor without over-tenderizing.
🌿 Use neutral oil for searing to get a perfect crust without overpowering the marinade’s taste.

Prep Time: 15 minutes
Marinating Time: 20 minutes to 3 hours
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-frying
Cuisine: Cuban

Nutrition

Serving Size: 1 steak with onions
Calories: 325 kcal
Sugar: 2 g
Sodium: 590 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 50 g
Cholesterol: 80 mg

Keywords: Palomilla Steak, Cuban Steak, Mojo Marinade, Sautéed Onions