Quirky Foodster

Lunches

Bistec de Palomilla

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Ingredients

  • - 4 steaks (about 150g / 5 oz each) Thin top round beef steaks (palomilla cut)
  • - 4 Garlic cloves, minced
  • - 60 ml (1/4 cup) Sour orange juice (or lime and orange juice mixed)
  • - 1 large Onion, thinly sliced
  • - 45 ml (3 tbsp) Olive oil
  • - 1 tsp Fine sea salt
  • - 0.5 tsp Ground black pepper

Method

  1. Pound the steaks between two sheets of plastic wrap until thin and even.
  2. In a shallow dish, combine the garlic, citrus juice, salt and pepper, and marinate the steaks for 20 minutes.
  3. Heat half the olive oil in a large skillet over high heat.
  4. Sear the steaks for 1-2 minutes per side until browned but still tender; work in batches and set aside.
  5. Add the remaining oil to the same skillet and cook the onion slices until softened and lightly caramelised, about 6 minutes.
  6. Return the steaks to the skillet briefly to reheat, then plate topped with the cooked onions.

Introduction: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter orange juice and onions,
and is one of the most ordered midday plates in Cuban paladares and home kitchens alike.

Cultural Background: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter orange juice and onions,
and is one of the most ordered midday plates in Cuban paladares and home kitchens alike. Its name refers to the
palomilla cut — a thin top round steak — and its preparation shows the clear Spanish culinary lineage of Cuban
beef cookery, adapted to the citrus of the tropics.

Tips: Pounding the steak thin is essential for the correct quick-cooked, tender texture. Do not overcrowd the skillet when searing, or the steaks will steam rather than brown.

Variations: A version finished with a fried egg on top is called Bistec a Caballo. Some cooks add a splash of dry sherry to the onions for extra depth. No authentic meatless version exists in tradition; not converted.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat briefly in a hot skillet for 1 minute per side to avoid overcooking.

Nutrition: Per serving: 320 kcal, 30g protein, 5g carbohydrates, 20g fat, 1g fibre, 520mg sodium.

FAQs

Q: What if I can't find sour orange?
A: A mix of two-thirds orange juice to one-third lime juice makes a close substitute.

Q: Can I use a thicker steak cut?
A: Pounding thin is part of the traditional method; a thicker cut will need longer cooking and a different texture.