Bistec de palomilla
Steaks fins marinés au citron vert et à l'ail, saisis à la poêle et garnis d'oignons et de persil.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Flatten and marinate
If the steaks are thicker than 5 mm, pound them thin between two sheets of cling film. Rub them well with the garlic, lime juice, salt and pepper and let sit at room temperature for about 15 minutes.
- 4 steaks
- 4 garlic
- 2 lime juice
- 1 tsp salt
- ½ tsp pepper
✅ C'est prêt quand : steaks look evenly coated and slightly glossy from the juice
Cook the onion
Heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook the onion, stirring now and then, for about 5 minutes, then remove it to a plate and set aside.
- 1 tbsp olive oil
- 1 onion
✅ C'est prêt quand : onion is soft and translucent, not browned
Sear the steaks
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Deglaze the pan
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Serve
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Flatten and marinate
If the steaks are thicker than 5 mm, pound them thin between two sheets of cling film. Rub them well with the garlic, lime juice, salt and pepper and let sit at room temperature for about 15 minutes.
- 4 steaks
- 4 garlic
- 2 lime juice
- 1 tsp salt
- ½ tsp pepper
✅ C'est prêt quand : steaks look evenly coated and slightly glossy from the juice
Cook the onion
Heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook the onion, stirring now and then, for about 5 minutes, then remove it to a plate and set aside.
- 1 tbsp olive oil
- 1 onion
✅ C'est prêt quand : onion is soft and translucent, not browned
Sear the steaks
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Deglaze the pan
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Palomilla is the Cuban name for a cut of beef from the sirloin, sliced very thin. Marinated in lime and garlic and cooked in seconds in a hot pan, it became the classic steak of Cuban homes and cafeterías.
In Miami it's the most popular steak on Cuban menus, often served 'a caballo' with a fried egg on top.
⭐ Why It's Famous
Quick, tangy and full of garlic, it's an everyday steak that tastes unmistakably Cuban.
💡 Fun Fact
Some cooks finish palomilla with a handful of crushed potato sticks (papitas) on top for extra crunch.
Havana
23.11°N, -82.37°W
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