Palomilla Steak Recipe
Palomilla Steak is a traditional Cuban dish featuring thinly sliced sirloin marinated in garlic, lime, and spices. It’s quickly pan-fried and typically served with rice, black beans, and plantains for a delicious and flavorful meal.
Equipment
- Large skillet or frying pan
- Shallow dish for marinating
- Tongs
- Meat mallet (optional)
- Knife and cutting board
Ingredients
- 1 lb top sirloin or round steak thinly sliced (about 1/4 inch thick)
- 4 cloves garlic minced
- 1/4 cup fresh lime juice
- 1/4 cup olive oil divided
- 1 tsp cumin
- 1/2 tsp oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley or cilantro optional, for garnish
- Lime wedges for serving
Instructions
Marinate the Steak:
- In a shallow dish, combine the minced garlic, lime juice, 2 tablespoons of olive oil, cumin, oregano, salt, and pepper.
- Add the thinly sliced steak to the marinade, making sure each piece is well coated. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Prepare the Steak:
- If your steak is too thick, use a meat mallet to pound it to about 1/4 inch thickness to ensure quick and even cooking.
Cook the Steak:
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, remove the steak from the marinade and carefully place it in the skillet. Cook for about 2-3 minutes per side, or until the steak is browned and cooked to your desired doneness. Thin slices of steak will cook quickly, so watch closely to avoid overcooking.
Serve:
- Transfer the cooked steak to a serving plate. Garnish with chopped parsley or cilantro, and serve with lime wedges on the side.
Suggested Sides:
- Serve with white rice, black beans, and fried plantains for a complete Cuban meal.
Notes
If you prefer a spicier version, you can add a pinch of red pepper flakes to the marinade.
This dish is traditionally made with thinly sliced beef, but you can substitute chicken or pork if desired.
The key to a tender Palomilla steak is cooking it quickly over high heat to avoid overcooking the thin slices.
This dish is traditionally made with thinly sliced beef, but you can substitute chicken or pork if desired.
The key to a tender Palomilla steak is cooking it quickly over high heat to avoid overcooking the thin slices.
Nutrition
Serving: 1ServingCalories: 350kcalCarbohydrates: 3gProtein: 30gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0gCholesterol: 70mgSodium: 400mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 3mg
Tried this recipe?Mention @mamirecipes_ or tag #mamirecipes!