Bistec de Palomilla (Cuban Steak and Onions)
Bistec de palomilla is one of my favorite Cuban dinners. And maybe I’m biased but Mami is the BEST at making it. It’s perfect each and every time.
Last time I visited, I had to stand next to her while she made these palomilla steaks, notepad in hand, just to figure out how she did it since she never knows exact measurements.
Thankfully, I now have the exact recipe tested and ready to go. Let me show you!
5 star review
“This is another winning recipe, and based on my wife’s raving about it has probably vaulted to number one status of my Cuban dinners.”
—Andy
Recommended For This Recipe
How To Make Bistec de Palomilla
Making this thin Cuban steak is simple and perfect for a weeknight dinner.
First things first, make sure to get top sirloin. It’s the best cut for bistec de palomilla because they stay tender even when cooked quickly.
🥩 Careful when marinating the steaks in mojo. If they marinate for too long, the acid may start to break down the meat fibers resulting in a mushy texture. For the best results, aim for a quick 20-minute marinade (or no more than 3 hours) at room temperature.
When the steaks hit the hot pan, you should hear a quick, lively sizzle. That’s how you know you’re getting that perfect sear without overcooking.
After 2 minutes, remove the steaks and cook the onions in the same pan. The smell alone will make your mouth water.
Typically, I love my palomilla with white rice, but, you can also serve it with arroz con frijoles or turn it into a pan con bistec.
Also, you have to try my vaca frita recipe after you’ve made this one!
Authentic Bistec de Palomilla (Cuban Beef Steak + Onions)
Ingredients
- 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
- Salt to taste*
Instructions
- 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, garlic powder, and salt to taste 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.
- Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.
- Serve palomilla steaks with sauteed onions on top and white rice, black beans, and/or maduros. Enjoy!
Loved, loved, loooooved it!! (So did my daughter. She is a tough food critic)
I didn’t really confused as to when to serve white rice or yellow rice can you steer me in the right direction for making this choice thank you!
Hi David! You can serve either white rice or yellow rice with any dish. They’re both pretty interchangeable and completely up to preference. For this palomilla steak, I personally enjoy it with white rice but would I have it with yellow rice if that’s all that was available? Sure, why not! You do you :)
Excellent! I marinated for 2 hours and used 2/4 c. of Badia marinade.
Bistec de Palomilla This is another winning recipe, and based on my wife’s raving about it has probably vaulted to number one status of my Cuban dinners. I had no idea what “butterflied” meant and did do a quick internet search to figure out how to butterfly cut the steak. After the butterfly cut, I finished flattening the steak with a mallet. I used mojo criollo that I bought on Amazon and marinated the stake for 45 minutes or so.
The result was amazing. I had never pan fried a steak in oil before, and at 2 minutes per side, it was perfectly cooked medium rare. The marinade and the complete seasoning gave a wonderfully subtle flavor that really brought out the best in the steak without overwhelming the steak’s natural flavor.
Thank you for a wonderful recipe.
Andy, thank you so much for sharing and so happy you and your wife enjoyed this recipe!
Thank you for bringing out your culture and sharing this with all of us
I am a Miami born woman, in her late 60’s
I absolutely love the Cuban culture, so much so that when I moved out of Miami, I went through a culture shock.
I wanted to be near to my parents and they retired in Titusville Florida. Titusville Florida is in the middle of the state. I couldn’t find food products like I did in Miami. When asked ” where are you from”. I say proudly, I am from Miami…
I miss the rhythm and beat and awesome food that we eat. I lived on 2nd Street and calle ocho was a stone throws away. I felt like I was Cuban and someone said to me, even you are not Cuban, and you were born and raised Cuban… what does that make you??? …I answered .. Cuban…we hugged…thank you for the recipe.
Gracias Carolina! Loved this comment so much! It’s what keeps me going to bring more recipes to my site. Appreciate you! :)
Hi I have a question..
I was engaged for quite some time but we have recently split up.She is a Cuban American also from Miami and and would always fry a steak served with white rice.When frying the steak she would add a bit of water and lime and called this Sacita.I LOVE IT!! I would pour this sauce on my white rice. I have searched for recipes with this name but I cannot find.
Any chance you could help me with this? I would love to learn to make this myself.I always grilled the steaks and she would always fry them.I certainly love the culture and also Bird rd in Miami!! Lol Thanks
Hi Mark! Not sure what she was referring to. It may have been her own special spin (as many of us Cubans love to do with our recipes). The only “salsita” with lime juice that comes to mind is mojo marinade but I’m not sure if that’s it. Check it out and see it that works for you!
Thanks Jamie,
HAPPY HOLIDAYS
I made palomilla for dinner tonight after marinating in moji overnight. My husband loves it and request another meal. I also made black beans, white rice and a salad with French bread. No Cuban bread in Maine.
Sounds amazing! Happy you enjoyed it! :)
Awesome recipe