Bistec de Palomilla is such an easy way to prepare cube steak with great results. You’ll be amazed at how the simple lime and garlic marinade transforms this into a tender, flavorful main.
For whatever reason, it had been a while since we had some Cuban food – I’ve been meaning to make Cuban roast pork, lechon asado again for a while, but it somehow hasn’t happened. But then I found myself with a cut of meat I wasn’t quite sure what to do with and as I was searching for ideas, this Cuban recipe came up and it sounded perfect.
What is cube steak?
I think I still had my British head on when we received cube steak in our meat box, as my initial thought was that meant diced beef. I was all ready to make it into a stew or something. But then as it thawed I realizes that it wasn’t quite what I thought so I looked it up and realized it was tenderized top round or top sirloin steak. It’s sometimes called minute steak and is a thin cut that’s best with a quick cook.
I was still a little uncertain, though, since it’s not exactly your ribeye or tenderloin, so felt it might need a marinade. Citrus definitely has that ability to tenderize and add flavor (as in pork carnitas) and so this bistec de Polomilla sounded like it had potential, and it delivered. It’s easy to prepare, packed with flavor and the perfect way to use this less-favored cut. The sautéed onions on top really finish it off too.
Making this recipe came about a little by accident, but it was a very happy one as we loved the result. An easy, flavorful meal that everyone loved is never something to ignore, and this Cuban cube steak was all of that. Try it, and you’ll see for yourself.
Cuban cube steak - bistec de Palomilla
- 1 lb cube steak 450g, tenderized round steak
- 1 lime juice (ie from 1 lime)
- 2 cloves garlic crushed
- 1 pinch salt
- 1 pinch pepper
- 1/2 onion
- 1/2 tbsp butter
- 1 1/2 tbsp olive oil divided
- If your steak isn't already tenderized, bash the steak with a tenderizer a few times on each side. Put the steak in a tightly-fitting box or freezer bag and add the lime juice, garlic, salt and pepper. Toss the steak in the mixture so it is mixed and the steak has some all over. Leave to marinade at least a couple hours but ideally overnight.
- When ready to cook, slice the onion and warm the butter and 1/2 tbsp oil in a small skillet over a medium heat. Add the onions and fry until lightly browned.
- Meanwhile, warm another skillet or grill pan to a medium-high heat. Add approx 1tbsp olive oil and once hot, shake off any excess marinade from the steak and add to the pan. Cook for a couple minutes each side, depending on how thick it is and how well done you prefer your steak.
- Let the steak rest a couple minutes before serving, topped with the onions. Goes well with rice and beans and some fried plantains.
Try these other tasty ways with beef:
Today we’re sharing our love of garlic for Foodie Extravaganza – see all the tasty recipe ideas below:
- Aïgo Bouido (Provençal Garlic Soup) by Culinary Adventures with Camilla
- Alcachofas al Ajillo or Garlicky Artichokes by Food Lust People Love
- Cuban Cube Steak – Bistec de Palomilla by Caroline’s Cooking (you’re here!)
- Fresh Green Garlic Mince Bake by Sneha’s Recipe
- Garlic Fried Calamari by Palatable Pastime
- Garlic Knots by Karen’s Kitchen Stories
- Garlic Loaded Tzatziki Sauce by Hardly A Goddess
- Garlic Roasted Brussels Sprouts by Jolene’s Recipe Journal
- Homemade Creamy Garlic Salad Dressing by A Day in the Life on the Farm
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