Bistec de Palomilla (Cuban Palomilla Steak)

Bistec de Palomilla (Cuban Palomilla Steak)
Prep time
Cook time
Total time
To make Bistec de Palomilla (Cuban Palomilla Steak), pick a good cut of meat, tenderize it, marinate it and fry it in some olive oil, splashed with some Vino Seco towards the end. A definite staple in Cuban cuisine, usually served with some sauteed onions, white rice, platanos and buttered Cuban bread.
Recipe type: Meats
Cuisine: Cuban
Serves: 2-3
  • 1½ lb Palomilla Steak (Top Beef Loin Sirloin) or similar cut, sliced thin & tenderized
  • Goya Adobo Seasoning
  • Salt & Pepper
  • 2-3 clove of Garlic, minced
  • Lemon Juice
Sauteed Onions
  • 1 Onion, sliced thin
  • Olive Oil
  • Vino Seco
Tenderize and marinate steak
  1. Place each steak on cutting board, cover with plastic and tenderize with meat tenderizer.
  2. Season both sides of each steak with salt, pepper, Adobo seasoning, minced garlic and a few splashes of lemon juice.
  3. Spread juice & seasoning all over with backside of a spoon.
  4. Let steaks marinate a few minutes.
Fry onions
  1. In a large frying pan, pour in about a tablespoon of olive oil and heat on medium heat.
  2. When oil is hot, add onions and saute for 2-3 minutes.
  3. Add a couple splashes of vino seco and continue sauteing onions till vino seco has reduced and onions are tender.
  4. When desired tenderness is reached, remove onions and set aside on a plate.
  5. **NOTE: Do not put on paper towels. You want to retain all that yummy juiciness.
Fry steaks
  1. Add one steak at a time and cook about 2 - 3 minutes per side.
  2. Flip and cook other side, add some vino seco and cook till vino seco has reduced.
  3. When done, remove steak from skillet and place on plate.
  4. **NOTE: Do not put on paper towels. You want to retain all that yummy juiciness.
  5. Continue frying the other steaks till done with all.
  6. Serve immediately with some sauteed onions, white rice, platanos and buttered Cuban bread.
You can get these steaks sliced already by your butcher (easiest way) or you can buy a large piece of meat and slice it yourself (cheapest way).

Recommendation: Tenderize all your steaks. You can use a tougher cut of meat as long as you tenderize it before cooking.

This recipe was created using Top Beef Loin Sirloin that we had our butcher slice thin and we tenderized. Steaks came out really tender and tasty.

Inspired by the dish my Abuela Mima used to make often.

More Bistec de Palomilla (Cuban Palomilla Steak) Pics

Top Beef Loin Sirloin thinly sliced

Palomilla Steak covered with plastic wrap and ready to be tenderized

Steaks tenderized

Steaks marinating

Onions in skillet starting to cook

Onions done and ready to be set aside

Palomilla Steak in skillet cooking

Steak finishing up in some reducing Vino Seco


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