Main Course
Bistec de Palomilla con Cebollas Fritas
Original name: Bistec de Palomilla with Fried Onions
About this dish
A Cuban classic: thin-cut top sirloin marinated in a garlicky, citrusy mojo and quickly seared, then topped with sweet, golden fried onions. The name 'palomilla' refers to the butterfly-thin cut of steak, a staple in Cuban diners and home kitchens alike.
Ingredients
UK and US measurements are both included for every recipe.
Top sirloin steak, 1/4-inch thick
protein680 g
Imperial measurement: 1.5 lb
Fresh lime juice
fruit125 ml
Imperial measurement: 1/2 cup
Fresh orange juice
fruit60 ml
Imperial measurement: 1/4 cup
Garlic cloves, minced
vegetable4 cloves
Ground cumin
spice1 tsp
Dried oregano
herb1 tsp
Salt
seasoning1 tsp
Black pepper
spice1/2 tsp
Olive oil
fat2 tbsp
Yellow onion, thinly sliced
vegetable1 large
Fresh parsley, chopped (for garnish)
herb2 tbsp
Method
Marinate the steak
PT15MIn a bowl, whisk together lime juice, orange juice, minced garlic, cumin, oregano, salt, and pepper. Add steak and turn to coat. Let marinate at room temperature for 15 minutes.
Prep the onions
PT5MWhile steak marinates, thinly slice the onion.
Sear the steak
PT4MHeat 1 tablespoon olive oil in a large skillet over high heat. Remove steak from marinade (discard marinade) and sear 1-2 minutes per side for medium-rare. Transfer to a plate and tent with foil.
Fry the onions
PT6MReduce heat to medium and add remaining 1 tablespoon olive oil. Add sliced onions and cook, stirring, until golden and softened, 5-6 minutes.
Serve
PT1MTop steak with fried onions, garnish with parsley if desired, and serve immediately.
Equipment
- Large skillet
- Mixing bowl
- Tongs
- Measuring cups and spoons
Nutrition facts
Tips
- For best results, use a heavy skillet like cast iron to get a deep sear without steaming the steak.
- Let the steak rest for a few minutes before slicing to keep the juices in.
- If you prefer well-done steak, sear it for 3-4 minutes per side.
Serving suggestions
- Serve with white rice, black beans, and plantains for a classic Cuban meal.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Rafael Alvarez
Specialises in Cuban cuisineRafael makes ropa vieja with flank steak and a mojo sauce. He shreds meat like a therapist.
Describe yourself in three words: Shredded, citrusy, mojo-dojo.