Authentic Bistec de Palomilla (Cuban Beef Steak + Onions)
Bistec de Palomilla is classic Cuban comfort food at its best. Think: tender, citrus-marinated top sirloin steak, pounded thin, pan-seared, and topped with sautéed onions. After a quick 20-minute marinade, it cooks in under 10 minutes and is traditionally served with white rice, black beans, and maduros.
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!
Notes
*When I say “salt to taste,” I mean season until it tastes right to you. For palomilla, you can start with about 1/4 teaspoon salt on both sides before cooking. After it’s done, taste and adjust from there. You’ll know you’ve hit the sweet spot when the citrusy marinade pops and the beef flavor feels full and balanced.
Serving: 1serving, Calories: 352kcal, Carbohydrates: 7g, Protein: 53g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 142mg, Sodium: 592mg, Potassium: 815mg, Fiber: 1g, Sugar: 5g, Vitamin C: 1mg, Calcium: 46mg, Iron: 5mg
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