Cuban Palomilla Steak — Bistec de Palomilla Cubano

The Palomilla steak (Bistec de Palomilla) is the most typical steak served in Cuban restaurants and the one that is most prepared in Cuban American households. This traditional Cuban entrée typically uses an extra thin slice of steak that has been marinated in garlic, lime juice and salt and pepper before being fried on the stove and is usually served with black beans and rice, and sweet plantains. 

This has been my favorite steak since I was a child.

Here is the recipe by Three Guys From Miami

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


3 tablespoons olive oil (for frying)
4 boneless sirloin steaks, thin sliced (approx. 8 ounces each)
1 lime (juice from)
4 tablespoons butter
3 cloves garlic peeled and minced
To taste: Salt and freshly ground black pepper


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.

Buen provecho.

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