Bistek de Palomilla

I almost forgot about this dish, it took a trip to a Little Havana in Miami to remind me. It is such a Cuban staple dish. It is quick and easy to make. I used Ana Quincoces Rodriquez’s Cuban Chicks can Cook recipe as a baseline with some minor changes of mine.

Bistek de Palomilla

  • Servings: 4
  • Difficulty: easy
  • Print


4 1/4 inch thick top round steaks

1 tablespoon of garlic powder

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of olive oil

1/4 cup of sour oranges (or a mixture of lime juice and orange juice in equal parts)

1 clove of garlic crushed

1 cup of thinly sliced in half moons onions


Combine the sour orange juice with the crushed garlic. Pour over the steaks and marinate for no more than 15 to 30 minutes.

Heat up one tablespoon of olive oil in a thick fry pan.  Season the steaks with the garlic powder, salt and pepper. Fry the steaks 2 minutes on each side. Set aside. Pour another tablespoon of olive oil in pan and add the onions, add a splash of the sour orange juice and saute till tender. Pour over the steaks. Serve with traditional rice, beans plantains and avocado salad.

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