Tender Palomilla Steak

Tender Palomilla Steak

This Cuban dish is made of beef marinated in lime garlic and referred to as Palomilla steak (also known as Bistec de Palomilla). With the lime juice, the meat is tender, flavorful, and just fresh – a great option for meat lovers looking for a fresh twist on steak! The Palomilla steak is definitely something to try since it is unlike any steak recipe I have tried before!

What Are The Origins Of Palomilla Steak?

It’s a Cuban steak, so you know it’s going to be tender and flavorful. As a side dish, palomilla steak is usually served with rice, black beans, caramelized onions, and lime juice marinated slices of meat. This Cuban recipe can easily be recreated at home with astounding results!

Which Cut Of Meat Should You Use?

Traditionally, palomilla steak is made from halved top sirloin. Top sirloin can also be substituted with flank or skirt steak – these cuts look similar and can be used interchangeably, but they have some differences. A skirt steak tends to be cheaper than a flank steak and has a more intense beef flavor, but a rougher texture, which means the skirt steak should only be cooked rare or medium-rare.

Is Palomilla Steak Tender?

Palomilla steak is very tender if prepared properly! I used thin slices, but if you have a thicker slice, ask your butcher to butterfly it. When you have a steak, it’s time to tenderize it. With this method, you can tenderize thicker, tougher cuts of meat as well, even if you use a meat mallet first.

How To Tenderize The Meat

There are many types of steak dishes that can be prepared with this method, not only Palomilla steaks! One way to tenderize meat is by pounding or marinating it. There are many ways to tenderize meat, but pounding and marinating are my favorites. Known as a meat mallet or meat pounder, a meat tenderizer looks like a hammer with blunted spikes. This tool breaks down muscle fibers mechanically.

The acid in citrus juices penetrates the raw flesh and breaks down the meat’s connective tissue, which is why lime or lemon juice is added to marinades not just for flavor, but also to tenderize it.

Marinating the steak for 30 minutes is enough to impart some flavor and tenderize it, but leaving it in marinade overnight or 12 hours will yield better results. The lime juice may also cause your meat to change color – this is perfectly normal.

How To Make Marinade

A simple marinade made with lime juice, fresh garlic, salt, and pepper will create some complex flavors. The Palomilla steak is not covered with herbs, but you can add oregano, parsley, or thyme to your marinade. Marinate the steak with 3 cloves of garlic and 112 limes. Sprinkle the steak with salt and pepper, then submerge it in the marinade. Let it rest for 30 minutes before cooking.

How To Serve Palomilla Steak?

A traditional Cuban meal would include steak, caramelized onions, rice, and black beans, along with lime wedges (of course). Alternatively, you can serve the steak with a Cuban salad made with lettuce, avocados, tomatoes, and onions, or just serve it with oven-baked potatoes.

Tender Palomilla Steak

Time required for preparation: 30 minutes

5 minutes for cooking

Two servings

Ingredients

  • Around 34.4 pounds of top sirloin steaks

  • To taste, salt and pepper

  • Sliced onion

  • Butter, 1 tablespoon

  • Juiced 112 limes

  • Minced 3 cloves of garlic

  • To serve with cooked rice

Instructions

Tenderize your meat with a meat mallet after marinating it.

Combine lime juice, minced garlic, salt, and pepper in a shallow large bowl.

Cover the meat with plastic foil after it has been tenderized.

The meat should be refrigerated for at least 30 minutes or overnight.

5. Make the onions; heat the butter in a skillet and add thinly sliced onions. Cook for 10 minutes, stirring often, or until the onions are caramelized.

  • Sugar can be added to enhance the process.

  • You can add 1–2 tbsp of vegetable stock or water if your onions are getting dry.

Heat a large skillet over medium-high heat and cook the meat.

After patting the meat dry, season it with salt and pepper.

Cook the steak for 2 minutes on each side. Remove the steak and combine the steak cooking liquid with the onions.

9. Serve steak with rice and/or black beans, topped with caramelized onions.

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Tender Palomilla Steak

The yield is two

Preparation time: 30 minutes

Cooking time: 5 minutes

Time: 5 minutes

With a whole lot of flavor, this quick, simple dish is a great option for meat-lovers who want a new twist on steak. The meat is succulent, flavorful, and just fresh from the lime juice!

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Ingredients

  • Around 34.4 pounds of top sirloin steaks

  • To taste, salt and pepper

  • Sliced onion

  • Butter, 1 tablespoon

  • Juiced 112 limes

  • Garlic cloves, minced

  • To serve with cooked rice

Instructions

    1. Use a meat mallet to tenderize your meat after marinating it.

    2. Combine lime juice, minced garlic, salt, and pepper in a shallow large bowl.

    3. Wrap the tenderized meat in plastic foil after it has been tenderized.

    4. For best results, refrigerate meat overnight or at least 30 minutes before using.

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