Bistec de Palomilla (Cuban Palomilla Steak)
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Recipe type: Meats
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
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.
Ingredients
Steak
  • 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
Instructions
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.
Notes
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.
Recipe by All Kinds of Recipes at https://allkindsofrecipes.com/2017/02/bistec-de-palomilla-cuban-palomilla-steak/