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    Home » Main Dish

    Bistec de Palomilla (Cuban Steak and Onions)

    Published: Sep 1, 2023 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

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    Bistec de Palomilla is a classic Cuban steak recipe. The thinly sliced steak is marinated in citrus before being pan-fried and served with sauteed onions. It's an easy, flavorful dish that's SCD, paleo, whole30, gluten free, grain free, dairy free, and added sugar free.

    Steak on a plate with cauliflower rice and black beans.

    Palomilla steak was a childhood staple for me. The smell of it sizzling on the stove brings me right back to the kitchens of my grandmothers.

    I was a very picky eater as a child, and this Cuban steak was something I would actually eat, so they made it for me constantly. I loved it!

    Even though the steak is thin, we're talking about ¼-inch, it's still incredibly tender and full of mouthwatering flavor!

    What is bistec de palomilla?

    Bistec de palomilla (pronounced bees-tehk deh pah-loh-mee-yah), means butterflied beefsteak, and is a classic Cuban dish.

    The steak is pounded thinly, either by the butcher or by the cook, and marinated in garlic, salt, pepper, and lime juice before being pan-fried and served with sauteed onions.

    What cut of meat should I use?

    Boneless top sirloin steak, sometimes called cube steak, is ideal for this recipe and is easy to find in most grocery stores.

    If you go to your local spanish grocery store, ask the butcher for one pound of palomilla steak. They'll pound it to the correct thickness and cut it for you right there!

    Cooked steak and onions on a white serving platter.

    How to tenderize steak

    If you can't find a butcher to tenderize and cut the steak, you can easily do it at home if you piece of meat is thicker than ¼-inch.

    The easiest way, is to place the top sirloin between two pieces of plastic wrap and use a meat mallet or kitchen mallet to pound the steak into ¼-inch of thickness.

    Remove the steak from the plastic and cut into pieces that will fit in your largest skillet.

    Ingredients

    Steak ingredients on a white table.

    Top Sirloin - Also known as cube steak.

    Lime Juice - Please use fresh lime juice, it makes all the difference!

    Onion - White onion is best but a spanish onion can also be used.

    Avocado Oil - I like to use avocado oil to cook the steaks in because it has a high smoke point.

    Directions

    Place the palomilla steaks in a shallow baking dish.

    Pour the lime juice over the steaks and season the front and backs generously with salt and pepper.

    Spread the minced garlic over the steaks and then arrange the thinly sliced onions on top and underneath the steaks.

    The steaks marinating in a white baking dish.

    Leave them to marinate in the refrigerator for at least 30 minutes but no more than 2 hours.

    Heat the oil in a large skillet over medium-high heat.

    Shake the onions and garlic off the steaks and add them to the skillet.

    The steaks need enough room to cook, so make sure they're not overlapping. You may need to work in batches.

    Palomilla steaks cooking in a skillet.

    Cook the steaks for 1 to 2 minutes on each side, depending on the thickness, and transfer to a serving dish.

    Once all of the palomilla has been cooked, reduce the heat to medium-low and add the onions to the skillet.

    Saute them until softened and golden in color.

    Onions cooking in a skillet.

    Serve the palomilla warm with the sauteed onions on top and enjoy!

    What sides should I eat with the palomilla steak recipe?

    This Cuban steak is traditionally served with white rice and black beans.

    The beauty of palomilla steak is its simplicity, so I suggest keeping the sides simple as well!

    A bistec de palomilla on a white plate with cauliflower rice and black beans.

    Cauliflower rice and black beans prepared the SCD legal way are perfect sides along with some sauteed green beans or an Heirloom Tomato Salad.

    How to store the steak

    Any leftovers can be kept in an airtight container in the refrigerator for 3 to 5 days.

    Here are a few more healthier Cuban recipes you'll love!

    • Cuban Ropa Vieja
    • Best Cuban Picadillo Recipe
    • Dairy-Free Flan

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    Black beans, cauliflower rice, and Cuban steak with onions on a white plate.

    Bistec de Palomilla (Cuban Steak and Onions)

    by: Jennifer Brown
    Bistec de Palomilla is a classic Cuban steak recipe. The thinly sliced steak is marinated in citrus before being pan-fried and served with sauteed onions. It's an easy, flavorful dish that's SCD, paleo, whole30, gluten free, grain free, dairy free, and added sugar free.
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Marinating Time 30 minutes mins
    Course dinner, Main Course
    Cuisine Cuban
    Servings 4
    Calories 294 kcal

    Ingredients
      

    • 1 ½ pounds palomilla steaks top sirloin steaks ¼-inch thick and cut into 4 pieces
    • ¼ cup fresh lime juice about 3 limes
    • 1 teaspoon fine sea salt
    • ½ teaspoon ground black pepper
    • 1 teaspoon minced garlic
    • 1 small white onion thinly sliced
    • 2 Tablespoons avocado oil or another oil with a high smoke point

    Instructions
     

    • If your steaks are already thin and cut into 4 pieces, you can skip this step. If your top sirloin is thick, place it between two pieces of plastic wrap and use a kitchen mallet to pound the steak until it is ¼-inch thick. Then cut into pieces that will easily fit in your largest skillet.
    • Place the steaks in a shallow baking dish and pour the lime juice over them.
    • Generously season the fronts and backs of the steaks with salt and pepper.
    • Spread the minced garlic over the steaks and arrange the sliced onions on top of and under the steaks.
    • Allow the steaks to marinate in the refrigerator for 30 to 60 minutes.
    • In a large skillet, heat oil over medium-high heat.
    • Shake the onions and excess marinade off the palomilla and place in the skillet, making sure they don't overlap. You may need to work in batches.
    • Cook the palomilla on each side for 1 to 2 minutes until the outside is browned. Transfer to a serving platter and cover with aluminum foil while you cook the onions.
    • Once all of the steaks have been cooked, drop the heat to medium-low and add the onions to the skillet.
    • Saute for 2 to 3 minutes until they have softened. Serve the onions on top of the palomilla steaks and enjoy!

    Notes

    Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days. 
     
     
    The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 294kcal | Carbohydrates: 4g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 678mg | Potassium: 672mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 3mg
    Keyword palomilla steak, quick, steak
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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