Bistec de Palomilla (Cuban Steak and Onions)
As long as it’s served with maduros and moros, palomilla steak is my favorite Cuban dish of all time!
Every time I’d visit my parents, my mom would make me a bistec de palomilla.
She’s the best at making these steaks perfect each and every time. I had to stand next to her while she made it to figure out how she makes it since she never knows exact measurements.
And thankfully, I now have the exact recipe tested and ready just for you!
What is Bistec de Palomilla?
Bistec de palomilla [pronouced bees-tehk deh pah-loh-mee-yah] is the most popular steak in Cuban cuisine. It’s a very thin sirloin steak (1/4-inch thin!) that’s marinated in citrus and pan-fried on a skillet.
The word “bistec” is actually adapted and abbreviated by Spanish speakers from the words “beef steak”. Not gonna lie… when I learned this fun fact, I was floored. Ha!
Let me show you how to bring this dish to life!
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
Ingredients You’ll Need
- Palomilla steaks. Boneless top sirloin steaks. This is a tougher cut of meat which is why we need to tenderize the meat with a meat mallet.
- Mojo marinade. This citrus-garlic marinade is what gives the steak its classic flavor. Click here to make this mojo criollo at home or you can use storebought.
- Complete seasoning + garlic powder. Seasonings!
- Neutral oil. Vegetable oil or canola oil is what I recommend for pan-frying. Not olive oil.
- White onion. Sliced and sauteed to serve on top of the steaks.
Recommended For This Recipe
Step-By-Step Instructions
- Tenderize the meat. 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.
- Marinate the steaks. In a shallow dish, add the steaks. Pour the mojo marinade and, season with complete seasoning and garlic powder on both sides. Marinate at room temperature for at least 20 minutes but no more than 3 hours.
- Pan-fry the steaks. 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.
- Saute the onions. Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened. Top the steaks with sauteed onions.
What To Serve with Palomilla Steaks
- Arroz Blanco (Easy White Rice Recipe)
- Frijoles Negros (Cuban Black Beans)
- Cuban Rice and Beans Recipe (Arroz con Frijoles Negro)
- Sweet Plantains (Platanos Maduros)
- Tostones Recipe (Twice-Fried Plantains!)
Bistec de Palomilla (Cuban Steak and 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
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 and garlic powder 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