Bistec de Palomilla is a traditional Cuban dish which uses thinly sliced top sirloin steaks and onions as the main components. This is a meal you will need to plan ahead for. The steak used for this recipe is not the most tender cut, so it is important to marinate the meat before pan-braising it, even if it’s only for one hour. 4-8 hours is best. This delicious dish is traditionally served topped with sautéed onions and accompanied by white rice, black beans, and tostones (Twice-Fried Plantains).
Course: Main Course
Prep: 10 mins
Marinating: 1 hour
Cooking: 15 mins
Total: 1 hour 25 mins
Yield: 4 servings
- 2 tablespoons extra-virgin olive oil
- 4 boneless sirloin steaks, sliced to ¼ inch thick (approx. 6 to 8 ounces each)
- 1 lime, juiced
- 3 cloves garlic, peeled and crushed
- ½ teaspoons Adobo seasoning
- 1/4 teaspoon freshly ground cumin
- 1 teaspoon dried oregano, crushed (preferably Dominican or Greek oregano)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large yellow onion, thinly sliced
- 2 teaspoon cider vinegar
- 4 tablespoons unsalted butter
- Chopped fresh flat-leaf Italian parsley (leaves only), for garnish
- Lime wedges, for serving, optional
- White rice, black beans, and fried plantains, for serving, optional
- In a small mixing bowl, add the garlic, Adobo seasoning, cumin, oregano, salt and pepper to taste. Combine well.
- Place the steaks in a in a shallow dish and season, on both sides, with the prepared seasoning mix. Drizzle the lime juice over the steaks, basting both sides. Cover the steaks with plastic wrap and let rest on the counter for at least 1 hour or in the refrigerator overnight.
- When ready to cook, place the sliced onions into a small mixing bowl. Sprinkle with the vinegar. Set aside.
- Heat olive oil over medium-high in a large, heavy skillet.
- Remove steaks from marinade, shaking off excess marinade back into the dish. Reserve the marinade.
- Carefully, place 2 of the steaks in hot oil so they are not overlapping. Cook steaks quickly, no more than 2 minute per side — less time if you like your meat rare. You don’t want to overcook the steaks as they will become tough and hard to cut and chew.
- Once cooked, place the steaks on a serving platter and cover loosely with aluminum foil to keep warm.
- After all, 4 steaks are cooked, add the butter, onions, and any reserved marinade to the pan juices. Season well with salt and pepper. Cook, stirring frequently, for 5 to 7 minutes or until onions are lightly golden.
- To serve, pour the onion and pan juices over the steaks on the platter. Garnish with chopped parsley. If desired, serve with lime wedges, white rice, black beans and fried plantains on the side.