Palomilla Steak

Total Time Prep: 15 min. + marinating Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
This palomilla steak, marinated in garlicky lime juice and served with sauteed onions, brings the bold flavors of Cuban cuisine right to your kitchen.

Ingredients

  • 4 tablespoons olive oil, divided
  • 3 tablespoons lime juice
  • 4 garlic cloves, minced
  • 4 beef top round steaks (4 ounces each), 1/4-in. thick
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium onions, thinly sliced
  • 1 tablespoon minced fresh cilantro
  • 4 lime wedges

Directions

  1. In a shallow dish, combine 2 tablespoons olive oil, lime juice and garlic. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight, turning once.
  2. Drain steaks, discarding marinade. Pat dry with paper towel; sprinkle with remaining salt and pepper.
  3. Heat 1 tablespoon oil in cast iron pan to medium-high heat. In batches, cook steaks until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2-3 minutes on each side. Remove steak from pan; rest 5 minutes.
  4. Add remaining 1 tablespoon oil to pan; reduce heat to medium. Add sliced onion; cook until tender, 6-8 minutes, stirring occasionally. Place onions over steaks, garnish with cilantro and lime wedges.

Nutrition Facts

1 steak + 1/4 cup onions: 289 calories, 17g fat (3g saturated fat), 63mg cholesterol, 625mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 26g protein.

Bistec de palomilla is a popular Cuban dish of pan-fried steak and sautéed onions. Serve with black beans and rice for a complete meal, and don't forget an extra squeeze of lime juice! —Julie Andrews, Rockford, Michigan
Recipe Creator

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