It has a mouthful of a title that lives up to what it does for the meat lover’s palate, but what is palomilla steak? Those looking for new steak dishes to try in the kitchen will find this delicious beef combination a rich flavor experience for such a simple recipe, and it is easy to cook.
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Palomilla steak is a popular Cuban recipe also known as bistec de palomilla. It is common in Cuban restaurants and homes as a flavorful dish that translates to ‘butterflied beefsteak.’ Traditionally, palomilla steak used thin slices of top sirloin marinated in salt and pepper, garlic, and lime juice before it was pan-fried.
The flavor combinations in the marinade and extra seasoning go beautifully with the filling white rice and black beans that Cuban chefs serve on the side. Those who try it quickly understand why a Palomilla steak dish is such a deliciously simple and satisfying meal.
Cook it in just over 15 minutes at home, an excellent option for steak lovers looking to incorporate a different, tasty, and quick lunch or dinner into their repertoire.
Keep reading to learn more about how easy palomilla steak is to cook at home, especially as a new, slightly exotic dish to impress dinner guests.
If palomilla steak sounds like a delicious steak dish to eat, home cooks will be happy to know that this Cuban staple is also incredibly simple and quick to prepare.
The basic ingredients for this dish include steak, onions, oil, lime, and seasonings, such as salt, garlic powder, black pepper, and cumin. You can also add fries for satisfying comfort food on a lazy evening.
What is palomilla steak or bistec de palomilla traditionally made with? A Cuban chef will say that top sirloin steak is the preferred cut, thinly sliced and well-marinated in the lime combination. Try to cut the steaks about ¼ of an inch thick.
Home cooks can also use flank or skirt steak to successfully prepare this dish. Skirt steak is less expensive but has a more intense flavor than flank; cook it between rare and medium-rare for the best results.
When choosing a cut for palomilla steak, keep in mind that varying textures will need you to adjust your cooking times accordingly for peak tenderness.
For steak lovers that are always on the go and looking for convenient beef-based meals that don’t compromise on the taste, this is an ideal recipe. If you’re short on time and want food on the table in fifteen minutes, rather use flank steak to decrease the cooking time. However, regardless of the cut of steak, this dish is still incredibly quick to prepare for yourself or other guests.
The first step is to combine and stir all the seasonings in a small bowl, placing the steaks on a sheet pan and seasoning the meat well on both sides. Squeeze generous amounts of lime onto both sides and pop the steaks into the refrigerator for half an hour before cooking if possible.
Heat olive oil in a large frying pan over medium heat and add the steaks to the pan once the oil is hot. Cooking should take around one to two minutes per side, depending on the thickness of the steak.
The grilled steaks should be brown on the outside, but each cook will have a preference as to how they like their steak. Plate the steaks to serve or keep them warm in aluminum foil if there are more steaks to cook.
It is best to add the thinly sliced onions to the frying pan as you are about to finish cooking the steak. Fry until the onions are soft and serve immediately.
The original Cuban recipe serves palomilla steak with white rice and black beans for a filling flavor explosion that has all the elements of a great meal. If a lighter meal seems appealing, serve the steak with a salad.
Another way to customize the dish is with a sauce rather than a lime marinade and seasonings. Why not create a sauce mixing lime juice, parsley, and cilantro to drizzle over the cooked steaks right before serving? The classic way to serve it is with parsley and lime.