Cuban Pan Fried Steak Bistec De Palomilla
Savor the bold and vibrant flavors of the Cuban Pan Fried Steak, or Bistec de Palomilla, a beloved classic that delivers a taste of the island right to your kitchen. This dish features thinly sliced sirloin or top round steak marinated in a zesty blend of fresh lime juice, garlic, cumin, and spices, then pan-fried to tender perfection. Caramelized white onions add a layer of savory sweetness, while a garnish of chopped parsley elevates the presentation. Quick to prepare and bursting with authentic Cuban flair, this recipe pairs beautifully with white rice, black beans, or fried plantains for a satisfying and flavorful meal. Perfect for weeknight dinners or special occasions, this Cuban steak recipe is a must-try for lovers of Latin cuisine!
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Recipe Information
Ingredients
- 1.5 pounds Beef steak (sirloin or top round, thinly sliced)
- 0.25 cup Fresh lime juice
- 4 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 4 tablespoons Olive oil
- 1 Large white onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place the thinly sliced beef steak in a large dish or zip-top bag. Pour the lime juice over the meat and add the minced garlic, salt, ground black pepper, and cumin. Mix well, ensuring the meat is evenly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Remove the meat from the refrigerator and let it come to room temperature for about 20 minutes before cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced onions and sauté until they are soft and slightly caramelized, about 5-7 minutes. Remove the onions from the skillet and set them aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Working in batches if necessary to avoid overcrowding, add the marinated steak slices to the hot skillet. Cook for 2-3 minutes per side, or until the steaks are browned and cooked through.
Once all the steak slices are cooked, return the sautéed onions to the skillet and toss them together with the steaks for 1 minute to combine and warm through.
Transfer the steak and onions to a serving platter. Garnish with freshly chopped parsley and serve immediately with white rice, black beans, or fried plantains for a classic Cuban meal.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.0 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3003 mg | 64% | |
*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.
