Today I bring a Cuban recipe that has its own version in each Latin country. This Cuban palomilla steak is an easy go-to recipe that requires almost no prep and it’s super quick to make.
Recently, I’ve started to include everyday Latin recipes on the blog and they have become my most popular recipes. When I started the blog I thought that nobody would enjoy simple recipes like pollo a la plancha or milanesa de pollo. Well, I was wrong…
Now I realize that for everyday dinner most people — including me —- don’t have the time or the energy to make over complicated recipes. We want delicious and nutritious meals that let us enjoy time with our families.
Palomilla steak is a flavorful twist to the regular salt and black pepper steak. You get a super tender steak covered with sauteed veggies that gives a touch of color and texture. All this cooked in less than 10 minutes.
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How to cook palomilla steak?
Bistec de palomilla is a steak marinated in lemon and garlic. The acid in the lemon will tenderize the meat while the garlic gives a punch of flavor. Latin food always has a way to include garlic in the recipes.
The trick to get a tender and full of flavor steak is to marinate the meat at least for 15 minutes before cooking it.
I like to add the sliced bell pepper and onion into the lemon and garlic marinade. This way you get a wholesome flavor. The veggies infused in the marinade will be extra yummy when cooked.
Another tip for this recipe is to cook using a cast iron. This way you’ll get a nicer searing.
I hope you enjoyed this recipe and I see you in the next one!
- 2 steaks
- 1 onion sliced
- 1 bell pepper sliced
- 1 lemon
- 3 garlic cloves
- 1 tbsp olive oil
- Salt and Pepper
Season the steaks with salt and pepper. In a bowl add the juice of 1 lemon and the minced garlic. Place the steaks and cover with the sliced onion and bell pepper. Let it marinate for at least 15 minutes. You can let it overnight for extra flavor.
Heat a cast iron over medium heat and heat the oil. Sear the meat for both sides. Then add the marinade with the veggies. Remove the steak when it’s done (you can cook it medium rare, medium or well done). Cook the veggies until they are soft.
Serve the steak and cover with the sauteed veggies.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.