The hallmark of palomilla, a Cuban American favorite, is its pencil-thin steaks marinated with plenty of lime, garlic, and salt. This simple savory dish, known for its tender and juicy meat, takes less than 15 minutes to cook.
The steaks, along with sliced onion rings, are seared until well browned and burnished. This dish pairs well with classic Cuban sides like rice and beans, plantains, or even a simple side salad.
Selecting the Right Cut of Beef
In Spanish, palomillo means moth or butterfly, referring to the way the meat is sliced pencil-thin or “butterflied” open to create two slim steaks of equal size. For years, the exact cut of beef used remained a mystery in my family until a deeper dive revealed the prevalence of boneless top sirloin.
While butchers typically use this tougher cut of meat due to its affordability, fileting it into thin slices shortens the muscle fibers, thereby making it more tender and easier to chew.
Why You Should Marinate Your Steaks
Marinating is an essential step to achieving the most tender, juicy steaks. The primary elements include salt and lime juice. While the salt deeply seasons the meat and helps it retain its moisture during cooking, the lime juice adds a signature tangy flavor and aids in tenderizing the beef.
Beware not to extend the marinating time beyond four hours. Prolonged exposure to acid will over-tenderize the meat, resulting in a mushy texture. Rubbing garlic into the steaks enhances the surface treatment, ensuring maximum flavor all over.
The Onions
A defining feature of palomilla is the onions. Frying them quickly in the same skillet used for the steaks allows them to absorb the beef’s rich flavors.
Cooking them on high heat ensures they brown quickly while developing a rich, meaty flavor. A splash of lime juice and water produces just enough steam to soften them without overcooking.
White onions are preferred in many households because they offer a crisper finish and subtle pungency compared to yellow or Spanish onions.
Steps to Prepare the Steak
Start by slicing a top sirloin roast against the grain into 1/2-inch-thick slices. Lay these slices on a cutting board and cover with plastic wrap. Using a meat pounder, flatten each slice to a 1/4-inch thickness. If using pre-sliced steaks, a light pounding will suffice to tenderize.
Place the steaks in a shallow dish, season with salt, pepper, garlic, and lime juice, rubbing these ingredients into both sides of the meat. Cover and refrigerate for at least 30 minutes but no more than four hours.
Cooking the Steaks
Heat oil in a large stainless-steel skillet over high heat until just smoking. Cook steaks in batches to avoid overcrowding. Sear each side for 45 to 60 seconds until browned, adding more oil as needed.
Transfer cooked steaks to a platter and keep warm. Repeat with remaining steaks. In the same skillet, add a bit more oil along with the sliced onions, lime juice, salt, and a splash of water. Cook until the onions begin to brown and soften, about five minutes.
Serving Suggestions
Arrange the steaks on serving plates and top with browned onions. They are best served immediately to preserve their savory flavors. Common accompaniments include Cuban black beans and rice, fried plantains, or a simple side salad.
The contrast between the slightly tart, tender steaks and the richly flavored onions provides a delightful culinary experience, transporting you to the heart of a Cuban family kitchen.
This 5-ingredient Cuban steak dinner is not only a culinary delight but also a testament to the rich flavors and simplicity of Cuban cuisine.
Quick to prepare and immensely satisfying, it is a cherished meal that brings family and tradition to the dinner table.
Source: Seriouseats