Palomilla Style Steak – Cuban Steak

 This flank steak recipe is inspired by Bistec de Palomilla aka Palomilla steak, delivering a quick and simple dish with a whole lot of flavor. It’s a great option for meat-lovers looking for a fresh spin on steak, and has a punchy citrus herb sauce that’s bound to tantalize your taste buds. Using just a few basic ingredients, this flavorful broiled steak will be on your table in 15 minutes.

What are the origins of Bistec de Palomilla?

Bistec de palomilla is translated as ‘butterflied beefsteak’, this Cuban dish typically uses an extra thin slice of steak that has been marinated in garlic, lime juice and salt and pepper before being fried on the stove and is usually served with black beans and rice. This recipe is a quick version of the Cuban classic that you can easily recreate at home.

Steak

Traditionally, Bistec de Palomilla is cooked using top sirloin steak that has been halved into thin slices no more than a ¼ inch thick.

To speed things up, this palomilla steak recipe uses flank, but you can also substitute flank for skirt if you prefer to do so. Both cuts look similar and are often used interchangeably, although there are some key differences between the two.

Skirt steak tends to cost a little less than flank, and has a more intense flavor but a tougher texture. This means that it should only be cooked either rare or medium-rare, or it will be far too tough to eat.

I prefer to use the broiler rather than the stovetop, although this is largely down to personal preference. If you would prefer to use the stove, you should use a cast iron skillet to get a nice sear on the meat. You can find stovetop instruction below in the recipe. 

Citrus Herb Sauce

Rather than create a marinade out of the lime, herbs and seasoning, this recipe uses the ingredients to make a sauce that is drizzled over the steak just before serving. This saves you hours of marinating time and it tastes AMAZING. 

The classic method of making Bistec de Palomilla uses only parsley, but our inspired palomilla steak recipe uses cilantro as well for an extra citrus kick. However, cilantro is one of those love-it-or-hate-it ingredients, so if you aren’t a fan feel free to leave it out.

What can I serve with Palomilla Steak?

If you want to go the Cuban route, you can serve your steak with yellow or white rice and black beans. Alternatively, you could serve alongside a fresh Cuban salad for a light, low-carb supper, or you could add a Cuban twist to a classic and serve your steak with some crispy fries.

HOW TO MAKE IT

Here’s a quick run down on how to make bistec de palomilla . See the full recipe below. 

1. Cook the onions  on the stovetop for 5-7 minutes or until golden. Remove and set to the side. 
   
2. Make the lime sauce. Mix together the lime juice, parsley and cilantro. Set to the side. 
   
   
3. In the same skillet that the onions were cooked in, add the lime juice mixture and quickly stir over medium heat for about 2-3 minutes. 
   
   
4. Position the oven rack 5-6  inches from the broiler unit, and set stove to broil. Line a oven safe broiler pan or baking sheet with foil. 
   
   
5. Pat the flank steak dry and season both sides with the salt, garlic and onion powder. 
   
6. Broil steak for 6-8 minutes. Place steak on a plate and tent with foil. Let the flank steak rest for 10 minutes. 
   
   
7. Slice thinly across the grain. Pour the citrus sauce over the steak then top with the onions. Serve with lime wedges. 
   
   FYI, cooking times will vary based on the size, thickness, shape and persona preference. For best success, I suggest a meat thermometer. Add additional time for a thicker or if you prefer a more well-done steak.  
   
   – Rare: 125 degrees
   – Medium-rare: 135 degrees
   – Medium: 145 degrees
   – Medium-well: 150 degrees
   – Well done: 160 degrees.  

Bistec de Palomilla

April Boller Wright

A simple way to infuse flavor into a flank or skirt steak without marinating Palomilla style. And it takes less than 15 minutes to make.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Course classic dinner, Lunch

Cuisine Cuban

Servings 2 people

Calories 580 kcal

Ingredients

  

1x2x3x

For the onions

• 2 tbsp olive oil
• 3-4 cups yellow sweet onions cut into half moons
• 1 tbsp garlic minced
• salt and pepper for taste

For the herb lime sauce

• 3 tbsp fresh parsley finely chopped
• 1 tsp fresh cilantro finely chopped
• 2 tbsp lime juice fresh

Steak

• 1 lb flank steak or skirt steak
• 1 tbs unsalted butter melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp pepper

Instructions

 

• Melt 1 tbsp butter in a large skillet over medium heat. Add onions and salt. Cook, stirring occasionally, until onions have softened, about 5-7 minutes or until golden. Add garlic and cook until fragrant, about 2 minutes. Transfer to bowl and cover with foil. 
• In a bowl, mix together the lime juice, parsley and cilantro. Set to the side.
• In the same skillet that the onions were cooked in, add the lime juice mixture and quickly stir over medium heat for about 2-3 minutes. Pour the sauce into a small bowl. Set to the side.
• Position the oven rack 5-6  inches from the broiler unit, and set stove to broil. Line a oven safe broiler pan or baking sheet with foil.
• Pat the steaks dry and season both sides with the salt, garlic and onion powder. Place on a broil safe pan. Gently baste the steak with the melted butter. Broil until browned.  About 6-8 minutes for medium-rare. *See notes.
• Place the steak on a plate and tent with foil. Let the steak rest for 10 minutes. Slice thinly across the grain. Pour the sauce over the steak then top with the onions. Sprinkle with a good quality coarse sea salt. Serve with lime wedges for squeezing.  

Notes

Use flank or skirt steak. Fyi, there are differences between these two steaks.  Skirt steak tends to cost a little less than flank, and has a more intense flavor but a tougher texture, so it should only be cooked either rare or medium-rare, or it will be far too tough to eat.

If you would prefer to use the stove, you should use a cast iron skillet to get a nice sear on the meat. Let the skillet get very hot. Add oil and wait until it is nice and hot and fry the flank steak for 3-4 minutes. Baste with butter. Turn steak over. Cook for 3 minutes and baste with more butter.  

Cooking times will vary based on the size, thickness, shape and persona preference. I suggest using a meat thermometer. Add additional time for a thicker or if you prefer a more well-done steak.  

– Rare: 125 degrees
– Medium-rare: 135 degrees
– Medium: 145 degrees
– Medium-well: 150 degrees
– Well done: 160 degrees.  

Nutrition

Calories: 580kcalCarbohydrates: 22gProtein: 51gFat: 31gSaturated Fat: 10gCholesterol: 151mgSodium: 1018mgPotassium: 1091mgFiber: 2gSugar: 12gVitamin A: 658IUVitamin C: 25mgCalcium: 111mgIron: 4mg

Keyword bistec de palomilla, broiled flank steak, easy flank steak recipe, Palomilla steak

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