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Bistec Palomilla

Thinly pounded top sirloin steak marinated in garlic and citrus, seared quickly and served under a blanket of raw diced onions and fresh parsley.

25 minEasyServes 4360 cal/serving

CubanDinnerStovetopHigh ProteinLow CarbKetoPaleoWhole30Gluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarCorn-FreePork-FreeAlcohol-Free

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Ingredients

  • 2 lbs top sirloin steak, pounded thin
  • 6 garlic cloves, minced
  • 1/4 cup fresh lime juice
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • 1 yellow onion, finely diced
  • 2 tbsp fresh parsley, chopped

Instructions

  1. 1

    Place 2 lbs pounded thin top sirloin steak between sheets of plastic wrap and pound with a mallet until 1/4 inch thick.

  2. 2

    Whisk 1/4 cup fresh lime juice, 6 minced garlic cloves, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp ground black pepper in a baking dish.

  3. 3

    Coat top sirloin steak in the mixture and marinate at room temperature for 15 minutes.

  4. 4

    Heat 2 tbsp olive oil in a heavy skillet over high heat until smoking.

  5. 5

    Sear top sirloin steak for 1 to 2 minutes per side until deeply browned and internal temperature reaches 145 degrees F.

  6. 6

    Transfer to a platter and cover with raw 1 finely diced yellow onion and fresh 2 tbsp chopped fresh parsley.

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Questions

What is Bistec Palomilla?

Thinly pounded top sirloin steak marinated in garlic and citrus, seared quickly and served under a blanket of raw diced onions and fresh parsley. This reference files it under Cuban dinner: made on the stovetop, rated easy and about 25 minutes start to finish.

How long does Bistec Palomilla take?

As written, 25 minutes: 20 of prep and 5 of cooking. The longest single stretch is the hands-off wait in step 3, 15 minutes.

What should Bistec Palomilla look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until deeply browned and internal temperature reaches 145 degrees F. A reading of 145 F on a thermometer settles it.

Does room temperature really matter in Bistec Palomilla?

Step 3 reads: "Coat top sirloin steak in the mixture and marinate at room temperature for 15 minutes." It does at step 3. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

How many calories are in Bistec Palomilla?

One serving (the recipe makes 4) is about 360 calories, with 42 g protein, 4 g carbohydrate and 19 g fat, plus 1 g fiber and 640 mg sodium. The figures are estimates computed from the ingredient list.

How long does Bistec Palomilla keep?

Refrigerate what is left of Bistec Palomilla within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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