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.
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!
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
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.
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.
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.
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!
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!
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Bistec de Palomilla (Cuban Steak and Onions)
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!
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