Bistec de Palomilla
Bistec de Palomilla (bee-STEHK deh pah-loh-MEE-yah)
Cuban-Style Thin Steak
A paper-thin beef steak pounded tender, marinated in lime and garlic, and pan-seared with caramelized onions — the everyday Cuban steak.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: dinner plate
Garnishes: caramelized onions, parsley, lime wedges
Accompaniments: white rice, black beans, maduros
Instructions
-
1
Pound steaks to about 3mm thickness between plastic wrap.
-
2
Marinate in lime juice, garlic, cumin, salt, and pepper for 30 min.
-
3
Heat oil in a large skillet over high heat. Sear steaks 2 min per side until browned. Remove.
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4
In the same skillet, cook onions until deeply caramelized, about 10 min.
-
5
Return steaks to the pan briefly. Top with caramelized onions.
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6
Serve immediately with rice, beans, and maduros.
Did You Know?
Palomilla steak is so thin it cooks in under 4 minutes total — Cuban cooks say if you walk away from the stove, you have already overcooked it.
Chef's Notes
Equipment Tips
- meat mallet
- large skillet
- cutting board
Garnishing
caramelized onions, parsley, lime wedges
Accompaniments
white rice, black beans, maduros
The Story Behind Bistec de Palomilla
Bistec de palomilla is the everyday working-class steak of Cuba, named after the palomilla butterfly because the thin cut resembles spread wings. The technique of pounding and quick-searing tough cuts made quality beef accessible to everyone. It is the most commonly ordered dish in Cuban restaurants worldwide.
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