Go Back
+ servings
Cuban cube steak (bistec de palomilla) with onion topping and rice behind
Print Recipe
5 from 5 votes

Cuban cube steak - bistec de Palomilla

An easy marinade transforms cube steak, a lesser used cut of beef, into a delicious, flavorful main.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Main Course
Cuisine: Cuban
Servings: 2
Calories: 561kcal


  • 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
  • ½ onion
  • ½ tbsp butter
  • 1 ½ 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 ½ 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. 


Calories: 561kcal | Carbohydrates: 4g | Protein: 47g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 170mg | Sodium: 182mg | Potassium: 799mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 7.5mg | Calcium: 64mg | Iron: 3.7mg