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Bistec de Palomilla

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 50 min Total 65 min Method: STOVETOP Main: beef

Bistec de palomilla is thin-cut top sirloin marinated in lime and garlic, seared quickly, and topped with soft sautéed onions. Serve it with white rice, black beans, and fried plantains. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Marinate the steaks in the refrigerator and discard the used marinade. Wash the mallet, board, and hands after handling raw beef. Cook steaks to 145°F, rest 3 minutes on a clean plate, and chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: None listed

Equipment

  • large skillet
  • meat mallet or heavy pan
  • plastic wrap
  • shallow dish
  • tongs
  • instant-read thermometer
  • cutting board

Ingredients (for 4 servings)

  • 1.5 pounds thin-cut top sirloin steaks, about 1/4 inch thick
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 lime, cut into wedges

Directions

  1. 1. If any steak is thicker than 1/4 inch, pound it thinner between sheets of plastic wrap. Wash the mallet, board, and your hands afterward.

  2. 2. Scrub the limes under running water before cutting. Mix the lime juice, garlic, cumin, salt, and pepper in a shallow dish, add the steaks, and turn to coat. Refrigerate 30 minutes; this time is included in the cook time.

  3. 3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion 8 to 10 minutes, stirring, until soft and golden. Move to a plate.

  4. 4. Wash the parsley and chop it. Raise the heat to high and add 1 tablespoon oil. Lift the steaks out of the marinade, discard the marinade, and pat the steaks dry.

  5. 5. Sear the steaks in batches 1 1/2 to 2 minutes per side, until browned, adding the remaining oil as needed.

  6. 6. Check the thickest steak with an instant-read thermometer — beef steaks must reach 145°F. Move them to a clean plate and rest 3 minutes.

  7. 7. Top with the onions and parsley and serve with lime wedges.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Searing thin steaks quickly over high heat.

Affordable substitution

Use thin-sliced bottom round or eye of round, pounded thin, which usually costs less than sirloin.

Optional variation

Top each steak with a handful of crispy shoestring potato sticks.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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