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Bistec de Palomilla

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.
Course classic dinner, Lunch
Cuisine Cuban
Keyword bistec de palomilla, broiled flank steak, easy flank steak recipe, Palomilla steak
Prep Time 5 minutes
Cook Time 8 minutes
Servings 2 people
Calories 580kcal
Author April Boller Wright


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


  • 1 lb flank steak or skirt steak
  • 1 tbs unsalted butter melted
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp salt
  • ½ tsp pepper


  • 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.  


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.  


Calories: 580kcal | Carbohydrates: 22g | Protein: 51g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 151mg | Sodium: 1018mg | Potassium: 1091mg | Fiber: 2g | Sugar: 12g | Vitamin A: 658IU | Vitamin C: 25mg | Calcium: 111mg | Iron: 4mg