🇨🇺 Cuba recipe
Bistec de Palomilla
Bistec de palomilla is the quintessential Havana lunch: a thin, pounded top sirloin steak marinated in lime juice and garlic, quickly pan-fried, and served smothered in sweet, caramelized onions. The name comes from the palomilla cut (top sirloin), which is pounded thin so it cooks in mere minutes. Quick, bold, and deeply satisfying, it appears on virtually every Cuban restaurant menu and is a staple of the home kitchen.
Prep15 mins + 30 mins marinade
Cook20 mins
Serves4
Difficultyeasy
Ingredients
- 4 top sirloin steaks (about 180g each), pounded to 5mm thickness
- 6 cloves garlic, minced
- 80ml fresh lime juice (about 4 limes)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- 2 large white onions, thinly sliced into rings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- Fresh flat-leaf parsley, chopped, for garnish
- Lime wedges for serving
Method
7 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 340
- Protein
- 35 g
- Carbs
- 4 g
- Fat
- 20 g
