Entree: Cuba – Bistec de Palomilla (Cuban thin garlic-and-citrus marinated pan-fried beef steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 beef top round steaks, pounded thin, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) sour orange juice or 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice
- 6 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground cumin
- 1/4 cup (60 ml) olive oil or vegetable oil, plus extra for frying
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) butter (optional) for finishing onions
- Lime wedges and chopped fresh cilantro for serving (optional)

Show original ingredient measurements

- 4 beef top round steaks, pounded thin, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) sour orange juice or 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice
- 6 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground cumin
- 1/4 cup (60 ml) olive oil or vegetable oil, plus extra for frying
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) butter (optional) for finishing onions
- Lime wedges and chopped fresh cilantro for serving (optional)

Instructions

1. In a shallow dish combine 1/2 cup (120 ml) sour orange juice (or the orange and lime juice mix), 6 minced garlic cloves, 1 tsp (5 g) dried oregano, 1/2 tsp (2.5 g) ground cumin, 1/4 cup (60 ml) oil, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Add the steaks, turning to coat. Marinate in the refrigerator for 30 minutes to 2 hours.
2. Remove steaks from marinade and pat dry. Heat a large heavy skillet or cast-iron pan over high heat and add a thin film of oil.
3. Working in batches, sear each pounded steak 2–3 minutes per side until a deep brown crust forms and the meat is cooked through but still tender. Transfer cooked steaks to a warm plate and tent with foil.
4. Reduce heat to medium and add 1 tbsp (15 ml) oil to the pan if needed. Add 1 large thinly sliced onion and sauté until translucent and beginning to caramelize, about 8–10 minutes. Stir in 1 tbsp (15 ml) white vinegar and 2 tbsp (30 ml) butter if using, and cook 1 minute more.
5. Return steaks to the pan to warm with the onions for 1 minute. Serve immediately with sautéed onions on top, lime wedges, and a sprinkle of chopped cilantro alongside rice and black beans.