Tender Palomilla Steak
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Tender Palomilla Steak

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Palomilla steak (a.k.a. Bistec de Palomilla) is a Cuban steak dish made from beef marinated in a lime-garlic marinade.

This quick, simple dish with a whole lot of flavors is a great option for meat-lovers looking for a fresh spin on steak — the meat is tender, flavorful, and just fresh thanks to the lime juice!

Palomilla steak is definitely something to try as it is not similar to any steak recipes, at least not the ones I’ve tried!

What Are The Origins Of Palomilla Steak?

As mentioned, this is a Cuban steak! So you just know it’s going to be tender and full of flavor.

Palomilla steak is usually made from a thin slice of meat that has been marinated in lime juice with garlic, salt, and pepper. The steak is afterward seared in a skillet and usually served with rice, black beans, and caramelized onions.

Luckily, this Cuban recipe can easily be recreated in the comfort of your home, with astonishing results!

Which Cut Of Meat Should You Use?

Palomilla steak is traditionally made from beef top sirloin, which is halved into thin slices.

You can also use flank or skirt steak instead of top sirloin — these cuts look similar and can be used interchangeably, but there are some differences between them.

A skirt steak tends to cost a little less than a flank steak and has a more intense beef flavor, but a rougher texture. This means the skirt steak should only be cooked rare or medium-rare or it will be tough to eat.

Is Palomilla Steak Tender?

Palomilla steak is very tender if prepared properly! I used thin slices of the meat, but if you have a thicker slice, make sure to ask your butcher to butterfly it.

Once you have a steak, it is time to tenderize it.

I tenderized this Palomilla steak twice: first with a meat mallet, and then with the marinade. Even if you have thicker and tougher cuts of meat, they will become tender using this method. 

How To Tenderize The Meat

You can use this method not only for Palomilla steak but also for other types of steak dishes!

Tenderizing is a preparation technique that can enhance the flavor of a tough cut. There are different ways to tenderize the meat, but my two favorites are pounding and marinating. 

A meat tenderizer, also known as a meat mallet or meat pounder, looks like a hammer with blunted spikes. The meat mallet will break down the muscle fibers by mechanical force. 

Citrus juices (such as lime or lemon juice) are part of the marinades not just for flavor, but also because of how they tenderize the meat. The acid in the citrus fruits penetrates the raw flesh and breaks down the meat’s connective tissue.

30 minutes of the marination process is enough to get some flavor and tenderizing, but the longer you marinate the meat, the better your steak will be. You can leave the steak in marinade for 12 hours or overnight.

You may also notice that your meat will change color — this is perfectly normal because of the acid reaction from the lime juice. 

How To Make Marinade

This is a simple marinade that will create some complex flavors — it is made with lime juice, fresh garlic, salt, and pepper.

Although Palomilla steak is not coated with herbs, you can also add some herbs to your marinade such as oregano, parsley, or thyme. 

As for the marinade, you will need 3 cloves of garlic and the juice from 1½ limes. Add a pinch of salt and pepper, then submerge the steak into the marinade. Let it rest for a minimum of 30 minutes before cooking.

How To Serve Palomilla Steak?

If you want a traditional Cuban experience, serve the steak with some caramelized onions, rice and black beans, and (of course) some lime wedges.

If you want to go with something else, you can serve the steak with a Cuban salad made with lettuce, avocados, tomato, and onions, or just serve the steak with oven-baked potatoes. 

Tender Palomilla Steak

Preparation time: 30 minutes

Cooking time: 5 minutes

Servings: 2

Ingredients

  • 2 top sirloin steaks, around ¾ lb
  • Salt and pepper, to taste
  • 1 onion, sliced
  • 1 tbsp butter
  • 1½ limes, juiced
  • 3 cloves garlic, minced
  • Cooked rice, to serve with

Instructions

1. Marinade the meat; tenderize your meat with a meat mallet.

2. In a shallow large bowl, combine lime juice, minced garlic, salt, and pepper.

3. Add tenderized meat and cover it with plastic foil.

4. Refrigerate meat for at least 30 minutes or overnight.

5. In the meantime, make the onions; heat the butter in a skillet. Add thinly sliced onion and cook for 10 minutes, stirring or until the onions are caramelized. Place the onions aside.

  • To enhance the process, you can add 1 tsp of sugar.
  • If you notice your onions are getting dry you can add 1–2 tbsp of vegetable stock or water.

6. Cook the meat; heat a large skillet over medium-high heat.

7. Pat the meat dry, then season it with a pinch of salt and pepper.

8. Cook the steak for 2 minutes per side. Remove the steak, then combine the steak cooking liquid with onions.

9. To serve; serve steak with rice and/or black beans and topped with caramelized onions. 

Tender Palomilla Steak

Tender Palomilla Steak

Yield: 2
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

This quick, simple dish with a whole lot of flavors is a great option for meat-lovers looking for a fresh spin on steak — the meat is tender, flavorful, and just fresh thanks to the lime juice!

Ingredients

  • 2 top sirloin steaks, around ¾ lb
  • Salt and pepper, to taste
  • 1 onion, sliced
  • 1 tbsp butter
  • 1½ limes, juiced
  • 3 cloves garlic, minced
  • Cooked rice, to serve with

Instructions

  1. Marinade the meat; tenderize your meat with a meat mallet.
  2. In a shallow large bowl, combine lime juice, minced garlic, salt, and pepper.
  3. Add tenderized meat and cover it with plastic foil.
  4. Refrigerate meat for at least 30 minutes or overnight.
  5. In the meantime, make the onions; heat the butter in a skillet. Add thinly sliced onion and cook for 10 minutes, stirring or until the onions are caramelized. Place the onions aside.
    * To enhance the process, you can add 1 tsp of sugar.
    * If you notice your onions are getting dry you can add 1–2 tbsp of vegetable stock or water.
  6. Cook the meat; heat a large skillet over medium-high heat.
  7. Pat the meat dry, then season it with a pinch of salt and pepper.
  8. Cook the steak for 2 minutes per side. Remove the steak, then combine the steak cooking liquid with onions.
  9. To serve; serve steak with rice and/or black beans and topped with caramelized onions. 

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