Main Course Meat

Bistec de Palomilla

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: 4 servings

The palomilla steak is the most typical steak served in Cuban restaurants.


3 tablespoons olive oil

4 boneless sirloin steaks, sliced to ¼ inch thick (approx. 8 ounces each)
1 lime

4 tablespoons butter
3 cloves garlic peeled and minced
Salt and freshly ground black pepper

If necessary, place the steaks between two sheets of plastic wrap or wax paper and use a meat hammer to make them very thin.

In a large frying pan, heat olive oil over high heat. Just before the oil starts to smoke, drop the steaks in, one or two at a time. You have to be very quick! Heat each side no more than one minute — less time if you like your meat rare.

Once the steaks are cooked, remove the steaks, remove pan from heat and quickly add lime juice to deglaze the pan. Add four tablespoons of butter and the garlic. Return to low heat and cook long enough to heat through, but do not brown or otherwise overcook the garlic. Pour the sauce on the steaks, season with salt and pepper, and serve with fresh lime sections.

Note: I like to serve mine with sauté onion slices