Bistec de Palomilla*Cuban Palomilla Steak

Found it! Only reason it seemed difficult, it seems, is because i was in search for somethin' wholesome... i FOUND IT!!!!! Like i mentioned, this with white rice and black beans is delicious. In fact, white rice and any beans! is true goodness! A tip... maybe just my personal choice... when the steak is done, & you still have a little of the oil you cooked it in, sparkle it over the rice & beans. Now, for the recipe...

1. (depending # at table - 1 each) 10-12 oz boneless round/sirloin steaks. Make sure they are cut thin. 1/2" or less.
2. 1 table spoon of Olive Oil, 1 for each steak.
3. 4 cloves of garlic - peeled, mashed, & chopped finely. You can add a little olive oil here. Makes it smoother.
4. a few dashes of Oregano, or something like an all-purpose seasoning.
5. peel & prepare an onion... cut in thin slices, but keeping them whole, not minced.
The steak itself cooks in the onions, and what i think tastes best is the cooked onions with steak, rice, beans... and those
plantains.
6. Juice of 1 lemon, or lime. Cuban cuisine is usually with lime... but a lemon will do the trick just fine.
7. Ground black pepper to taste
8. Salt to taste.

*REMEMBER! a lot of times the all-purpose seasoning already has salt & pepper included. Too much salt will destroy the steaks all-together... so... be careful, & cook to enjoy!


1. Rub the steaks with the garlic pieces and in either a bowl or lock-bag place them with the onions & lemon/lime juice. If you'd like you can also add a slice or 3 of the onion. Now let this sit for a while in the refrigerator... at least 2 hours or so. If you want to leave it overnight, you can... just make sure to keep things sanitary.

2. Once ready to cook & dine, heat a heavy skillet on medium-high and add the olive oil. To make sure there are no burns involved, add the Olive Oil prior to the skillet being heated. Now let it heat and when it's beginning to foam...

3. Remove the steaks from the bag, throw out the marinating mix, and place the steaks on the skillet. Dash the seasoning, salt, pepper, to your choosing, and cook with the onions on top.

4. Sear the steaks until they begin to look a bit brownish... and remember they are thin, so this will not take long. Make sure to cook on both sides. Also, the cooking time is not too long, and you want to keep in mind that they can get too dry and lose all flavor.

5. Serve each steak on a plate, at your choosing, again, but i say go with the rice and black beans... add some of the cooked onions over, and a bit of the oil to top.

Voila! This is a usual in a Cuban household. It is the most customary Cuban meal. I hope you enjoy, and if there is a problem... blame it on me. Bon apetit!