Palomilla Steak

Palomilla steak is a traditional dish that brings the vibrant taste of Cuba right to your kitchen. When you think of Cuban cuisine, classics like ropa vieja or the Cuban sandwich (which is actually from Florida) might be the first to come to mind. But ask any abuela in Havana, and they’ll tell you that palomilla steak truly captures the essence of Cuban cooking.

Known for its bold flavors and simplicity, this Cuban favorite features thinly sliced steaks marinated in a zesty blend of lime juice and garlic. It’s seared in a pan until it has a juicy, tender interior and a beautifully browned crust. If you want to shake up your rotation of steak night recipes, you can quickly whip up this palomilla steak with just a few ingredients and a hot skillet. Make a classic meal with rice and black beans, fried plantains and good Cuban bread.

What is palomilla steak?

Palomilla steak, or bistec de palomilla, is a traditional Cuban recipe that gets its name from the palomilla cut of beef. It’s called palomilla because the thinly sliced and pounded-out top round or sirloin steak is said to resemble the flatness of the wings of a butterfly or moth (palomilla is the Spanish word for a moth or small butterfly). If you can’t find a palomilla cut, get top round and slice it thin or butterfly it, and pound it to about a 1/4-inch thickness.

Palomilla Steak Ingredients

• Olive oil: Opt for high-quality extra virgin olive oil to infuse the steak with rich flavor as part of the marinade, and in the skillet to create a perfect sear as the steak cooks.
• Limes: Freshly squeezed lime juice adds a zesty, citrusy flavor to the steak marinade, and wedges make for a fresh, tangy finish when garnishing the dish.
• Garlic cloves: Minced garlic gives the marinade a bold, aromatic flavor.
• Steaks: The best cuts of meat for this recipe are top-round steak (which we recommend), or top sirloin. When sliced about 1/4 inch thick, these lean cuts stay tender and cook quickly and evenly.
• Seasonings: Add the simple-yet-essential seasoning combo of salt and pepper before cooking to bring out the steak’s natural flavors.
• Onions: White and yellow onions have mild, slightly sweet flavors that perfectly complement the citrus in the marinade. Use whichever you prefer.
• Fresh cilantro: Cilantro adds a bright, herbaceous finish to palomilla steak. If you don’t like the taste of cilantro, use parsley instead.

Directions

Step 1: Marinate the beef

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In a shallow dish, combine 2 tablespoons of olive oil with lime juice, and garlic. Add the beef and turn it to coat. Cover and refrigerate for at least four hours or overnight, turning once.

Step 2: Season the steaks

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Drain the steaks and discard the marinade. Pat the meat dry with a paper towel, then sprinkle it with remaining salt and pepper.

Editor’s Tip: Patting the steak dry before cooking helps achieve a good sear and locks in moisture.

Step 3: Cook the steaks

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Heat 1 tablespoon of oil in a cast-iron pan to medium-high heat. In batches, cook the steaks until the meat reaches the desired doneness, two to three minutes on each side. Remove the steak from the pan and let it rest for five minutes.

Editor’s Tip: Get your trusty meat thermometer to test for doneness. It should read 135°F for medium-rare, 140° for medium, and 145° for medium-well. Letting the meat rest before slicing helps the juices redistribute evenly, so don’t skip that step.

Step 4: Cook the onions

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Add the remaining 1 tablespoon of oil to the pan, then reduce the heat to medium. Add the sliced onions and cook until they’re tender, six to eight minutes, stirring occasionally. Place the onions over the steaks and garnish with cilantro and lime wedges.

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Palomilla Steak Variations

• Make a chicken version: Make pollo a la plancha, the chicken version of palomilla steak, with boneless, skinless chicken breasts or thighs pounded to an even thickness. Marinate the chicken in the same marinade of lime juice, garlic and olive oil, then pan-fry it in a hot skillet.
• Add some Cuban mojo: For a more authentic twist, marinate the steak in a traditional Cuban mojo sauce, which includes sour orange juice, garlic, cumin and oregano.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade, or serve the steak with roasted jalapeno peppers on the side for a spicy kick.

How to Store Palomilla Steak

To store palomilla steak, first allow the cooked steak to cool to room temperature, then place it in an airtight container and refrigerate it. You can also freeze the steak by wrapping it tightly in storage wrap or aluminum foil and then placing it in a freezer-safe bag or container.

How long does palomilla steak last?

Leftover cooked palomilla steak, stored in an airtight container, will last up to three to four days in the refrigerator. If frozen, it will last for two to three months.

How do you reheat steak palomilla?

The best way to reheat palomilla steak is to heat a bit of olive oil in a skillet over medium heat and cook the steak for two to three minutes on each side. If you’re short on time, reheating in an air fryer at 180° for one to two minutes is an option, or you can place the steak on a microwave-safe plate, cover it with a damp paper towel, and heat it on medium power in 30-second intervals until it’s warmed through. Just be careful not to overheat the steak, which can make it tough.

Palomilla Steak Tips

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What can you serve with palomilla steak?

When it comes to sides for palomilla steak, you can’t go wrong with classic Cuban sides like arroz congri (white rice and black beans) and fried plantains or tostones. A simple avocado salad with onions and a drizzle of lime juice is another pairing you’d see locally. Or yuca with mojo sauce, papas rellenas and a warm piece of Cuban bread is perfect for soaking up every last bit of the zesty, garlicky marinade.

Can I use a different cut of beef for palomilla steak?

Yes, you can use different types of steak instead of the traditional top round or sirloin. Other thin cuts like flank steak, skirt steak or thinly sliced ribeye can work well. Just be sure to adjust the cooking time accordingly, as these cuts may have slightly different cooking requirements.

How do I prevent the steak from being too tough?

The key to keeping your steak from being too tough is to marinate it properly—for at least four hours or even overnight. The lime juice in the marinade helps to tenderize the steak. When cooking, use medium-high heat and cook the steak for just two to three minutes on each side to avoid overcooking, which can make the meat tough. After cooking, let the steak rest for a few minutes to allow the juices to redistribute, keeping the meat juicy and tender. Here are some common mistakes to avoid when cooking steak.