Bistec De Palomilla
Transport your taste buds to the vibrant streets of Cuba with Bistec de Palomilla, a classic Cuban-style steak that's bursting with zesty, garlicky flavor. This quick and easy recipe starts with thinly sliced top sirloin marinated in a citrusy blend of fresh lime and orange juice, infused with minced garlic, cumin, and black pepper for a bright, aromatic kick. Pan-fried to perfection and topped with tender, golden sautéed onions, this dish delivers bold flavors in just minutes. Serve it with traditional sides like fluffy white rice and savory black beans, and garnish with fresh parsley for an authentic finishing touch. Perfect for weeknight dinners or a lively Cuban-inspired feast, this recipe is simple yet packed with irresistible flavor!
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Recipe Information
Ingredients
- 4 pieces Top sirloin steak (thinly sliced, about 1/4 inch thick)
- 0.25 cup Lime juice (freshly squeezed)
- 0.25 cup Orange juice (freshly squeezed)
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 1 large Onion (thinly sliced into rings)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the thinly sliced top sirloin steaks in a large, shallow dish suitable for marinating.
In a small bowl, combine the lime juice, orange juice, minced garlic, salt, black pepper, and ground cumin. Mix well to create a marinade.
Pour the marinade over the steaks, ensuring that each piece is fully coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to 1 hour for optimal flavor. Turn the steaks halfway through marinating.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced onion and sauté for 3-4 minutes until softened and slightly golden. Remove the onions from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Once hot, remove the steaks from the marinade (allow excess marinade to drip off) and cook them in batches. Pan-fry each steak for 2-3 minutes per side until browned and cooked through. Avoid overcrowding the skillet.
Once all the steaks are cooked, return the sautéed onions to the skillet to warm them up briefly.
Serve the Bistec De Palomilla hot, topped with the sautéed onions. Garnish with freshly chopped parsley and serve alongside white rice and black beans for a traditional Cuban meal.
Nutrition Facts
Calories |
100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
