Cuban Bistec de Palomilla: Tender Steak with Onions Recipe

This Bistec de Palomilla (Cuban-style minute steak with fried onions) is simple, flavorful and comes together quickly in one pan. The steak is pounded paper-thin, marinated in bright citrus and warm spices, and seared for about one minute per side. Serve it with tostones and avocado for a Whole30- and Paleo-friendly meal, or pair it with steamed rice, black beans and fried plantains for a more traditional Cuban plate.

Ingredients Needed for Bistec de Palomilla

• Top sirloin: Traditionally used for its beefy flavor and tenderness when thinly sliced and pounded. If unavailable, round steak can be used, but expect a firmer texture.
• Seasonings: Keep it simple with salt, pepper, lime and garlic, or use a mojo-style marinade of citrus, herbs and warm spices. A homemade sazón-style mix of onion powder, garlic powder, cumin, oregano, paprika, salt and pepper works well across beef, chicken or fish.
• Naranja Agria: Sour orange juice is classic in Cuban mojo and gives a tart, slightly bitter citrus note. Fresh naranja agria can be hard to find; substitute 1 part orange juice to 2 parts lime juice, or add a splash of grapefruit juice to mimic the bitter edge.
• Avocado oil: Neutral-flavored oil with a high smoke point helps the marinade coat the meat and withstand high-heat searing.
• Onion: Use about half an onion per steak, sliced into roughly 1/4″ discs so they soften quickly while maintaining shape.

Why You’ll Love Bistec de Palomilla

The dish shines because the thin, pounded steaks absorb bright citrus and spices, sear quickly for a nicely caramelized crust, and finish topped with sweet, sautéed onions. It’s fast, high in protein, adaptable to dietary needs and ideal for busy weeknights.

How to Make Bistec de Palomilla

1. Marinate: Combine pounded, thin steaks with citrus, oil and seasonings. Toss to coat, then refrigerate for at least 1 hour or up to overnight so flavors penetrate.
2. Preheat: Heat a cast-iron or stainless pan over medium-high for about 5 minutes. A hot pan prevents steaming and promotes even browning.
3. Sear: Add a little avocado oil and heat until shimmering. Work in batches to avoid crowding and sear each steak about 1 minute per side until browned; thicker cuts will take longer and may not achieve the same result.
4. Sauté: Remove steaks and reduce heat to medium-low. Add the onion slices, season lightly with salt, and sauté in the pan drippings until soft and slightly caramelized.
5. Serve: Arrange steaks on a platter, top with the sautéed onions and serve with your chosen sides—rice and beans, plantains, yuca or a simple salad.

Serving Suggestions

Traditionally, Bistec de Palomilla is served with classic Cuban sides such as:

• Steamed rice
• Black beans
• Tostones (twice-fried plantains)
• Maduros (fried sweet plantains)
• Boiled yuca
• Garden salad with tomatoes and avocado

Substitution Ideas

• Steak: Use round steak if top sirloin isn’t available, or substitute thinly sliced chicken breast to make Bistec de Pollo.
• Citrus: If you don’t have naranja agria, use the orange-to-lime juice substitution (1 part orange to 2 parts lime) or rely on lime alone.
• Oil: Avocado oil is ideal for searing; you can also use coconut oil or beef tallow depending on flavor preference and smoke point needs.

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5 from 1 vote

Bistec de Palomilla (Cuban steak with onions)

This Bistec de Palomilla (Cuban-style minute-steak with fried onions) is easy, delicious and comes together super quickly in a single pan.

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Marinating Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 2 servings

Ingredients 

For the Fried Plantains:

• ▢ 3 unripened, green plantains, peeled and cut on a bias into 1.5” discs
• ▢ ½ cup coconut oil, plus more as needed
• ▢ Kosher salt, to taste

For the Bistec de Palomilla:

• ▢ 2 4- ounce top sirloin medallions
• ▢ 2 tablespoons lime juice
• ▢ 1 tablespoon orange juice
• ▢ 2 tablespoons avocado oil, divided
• ▢ ½ teaspoon kosher salt, plus more as needed
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon freshly-cracked black pepper
• ▢ 1 ripe avocado, thinly sliced, for serving

Instructions 

For the Fried Plantains:

• Preheat a frying pan over medium heat. Add the coconut oil and heat until shimmering. Add the plantains and cook until golden, about 3 minutes per side. Transfer par-cooked plantains to a tray and gently smash each into ¼”-thin discs with a ramekin bottom or tortilla press.
• Working in batches, fry the smashed plantains until golden brown and crispy, about 2 minutes per side.
• Transfer fried plantains to paper towels, season lightly with salt and keep warm in a 200°F oven while you prepare the steaks.

For the Bistec de Palomilla:

• Butterfly each steak medallion and open like a book. Cover with parchment and pound to about ¼” thickness with a meat mallet or rolling pin.
• In a bowl, mix the pounded steak with lime juice, orange juice, 1 tablespoon avocado oil, salt, cumin, onion powder, garlic powder, oregano, paprika and black pepper. Toss to coat, cover and refrigerate 1 hour to overnight.
• Preheat a large cast-iron or stainless pan over medium-high for about 5 minutes. Add the remaining tablespoon of avocado oil and heat until shimmering. Sear steaks in batches for about 1 minute per side until browned, then transfer to a platter and loosely tent with foil to keep warm.
• Reduce heat to medium-low, add the onions to the pan, season with a pinch of salt and cook, stirring often, until soft and slightly caramelized, about 4 minutes. Spoon the onions over the steaks and serve immediately.

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