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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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
Directions
Step 1
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.
Step 2
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.
Step 3
Remove the steaks from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
Step 4
Season the steaks on both sides with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Pour the reserved marinade into the skillet with the onions and cook for 2 minutes, stirring occasionally, to reduce and intensify the flavor.
Step 9
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
| Serving size | (1823.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2554.5 |
| Total Fat 93.1g | 0% |
| Saturated Fat 34.7g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 489.6mg | 0% |
| Sodium 1257.7mg | 0% |
| Total Carbohydrate 256.7g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 135.0g | |
| Protein 191.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 264.6mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 6137.0mg | 0% |
Source of Calories