Authentic Cuban Bistec de Palomilla
Servings: 6
Marinating time: 30 minutes
Cooking time: 20 minutes
Ingredients
2 pounds top sirloin, thinly sliced or butterflied and pounded into cutlets
6 garlic cloves, finely grated or minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
Juice of 2 limes
Juice of 1 sour orange
2 tablespoons olive oil, divided
2 large yellow onions, thinly sliced
2–3 tablespoons water, if needed
Chopped fresh cilantro or parsley for garnish, optional
Lime wedges for serving
Instructions
Place the thin steaks in a large shallow dish or resealable bag. If necessary, pound them to approximately ¼-inch thickness so they cook quickly and evenly.
Add the garlic, oregano, cumin, onion powder, paprika, salt, pepper, lime juice, sour-orange juice, and 1 tablespoon of olive oil. Turn the steaks until evenly coated.
Cover and refrigerate for at least 30 minutes or up to 2 hours. Remove the steaks from the refrigerator approximately 15 minutes before cooking.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Remove the steaks from the marinade, allowing the excess liquid to drip off. Cook them in batches for 1–2 minutes per side, depending on their thickness. Avoid overcrowding the pan.
Transfer the cooked steaks to a plate and loosely cover them to keep warm.
Reduce the heat to medium. Add the sliced onions to the same skillet and cook for 5–7 minutes, stirring occasionally, until soft, translucent, and lightly golden.
Add 2–3 tablespoons of water to loosen the flavorful browned bits from the bottom of the skillet. Stir them into the onions.
Return the steaks and any accumulated juices to the skillet. Spoon the onions over the meat and cook for about 1 minute, just until everything is heated through.
Serve immediately with the sautéed onions piled on top. Garnish with chopped cilantro or parsley and a fresh lime wedge, if desired.
Serving Suggestion
Serve your bistec de palomilla with fluffy white rice, Cuban black beans, sweet fried plantains, and a cold glass of Materva over ice.