Bistec De Palomilla Cuban Fried Steak
Experience the vibrant flavors of Cuba with Bistec de Palomilla, a classic Cuban fried steak recipe that’s bursting with citrusy zest and hearty spices. Tender beef sirloin steaks are marinated in a tangy blend of lime and orange juice, infused with garlic and ground cumin, then pan-fried to perfection for a golden, caramelized exterior. Topped with sweet, sautéed onions and a sprinkle of fresh parsley, this dish is as aromatic as it is flavorful. Serve it alongside fluffy white rice and crispy fried plantains for a truly authentic Cuban meal that will transport your taste buds straight to Havana. Perfect for weeknight dinners or a comforting weekend feast, this easy-to-make recipe blends simplicity with bold, irresistible flavors.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each, thinly sliced) Beef sirloin steak
- 0.33 cup Lime juice
- 0.25 cup Orange juice
- 4 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 large (thinly sliced) Yellow onion
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 4 servings (for serving, optional) White rice
- 4 servings (for serving, optional) Fried plantains
Instructions
In a shallow dish, combine the lime juice, orange juice, minced garlic, ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create the marinade.
Place the thinly sliced beef steaks in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Remove the steaks from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
Season the steaks on both sides with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks to the skillet in batches, if necessary, to avoid overcrowding.
Cook the steaks for 2-3 minutes per side, or until they are browned and cooked through to your preferred level of doneness. Remove the steaks from the skillet and set aside on a plate, covering them loosely with aluminum foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and sauté for 5-7 minutes, or until they are soft and lightly caramelized.
Pour the reserved marinade into the skillet with the onions and cook for 2 minutes, stirring occasionally, to reduce and intensify the flavor.
Serve each steak topped with the sautéed onions and a sprinkle of chopped fresh parsley. Pair with white rice and fried plantains for a traditional Cuban meal.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 34.1 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1711 mg | 36% | |
*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.
