Cuban Palomilla Steak Recipe: Steak and Onions

Last Updated on March 28, 2025 by Carne Diem

What is Palomilla Steak?

Palomilla steak, also known as bistec de palomilla, is a thin cut of beef, typically top sirloin steak, top round steaks, flank steak, or skirt steak, that's pounded thin and quickly cooked. This method ensures tenderness, even with less expensive cuts. You might even find cube steak used as a substitute. The key ingredient is the marinade of lime juice, garlic, and other seasonings, which infuses the beef with that signature Cuban flavor. It's a traditional dish found in any Cuban restaurant, and one of our favorite easy steak recipes to make on a Blackstone.

Be sure to try some of our other favorite Blackstone Recipes to Make this Summer.

Making Cuban Palomilla Steak at Home

Making bistec de palomilla at home is very simple and only requires a few ingredients. The Cuban steak and onion recipe can be ready for dinner in under 30 minutes.

Ingredients for Palomilla Steak

This Cuban recipe requires only 5 ingredients and is also very budget friendly. Here is what you will need.

Thin cut steak: Choosing Your Cut of Meat

While top sirloin is a popular choice, flank steak or skirt steak also work well for this palomilla steak recipe. The important thing is to have thin cuts, or to create thin steaks by pounding them. We typically use top round steaks, which you can find tenderized or untenderized.

Seasonings: To make the simple marinade you need a couple of different seasonings. We use an equal mix of Adobo and Sazon to season the Cuban steaks. If you do not have these common Latin seasoning you can make your own with equal parts garlic powder, onion powder, paprika, oregano, salt and black pepper. You will need about 4 teaspoons of seasoning to flavor about 2 pounds of steak.

Limes: You will need the juice of about 2-3 limes to make the simple meat marinade. Fresh lime juice is always preferred.

Onion: Finally you will need an onion to top the palomilla steaks. We prefer white onion for the recipe, however, yellow or sweet onion can be used as well.

Optional Ingredients: If desired you can add some fresh minced garlic or fresh fresh parsley to the marinade, though it is not required.

Let's Get Cooking the Palomilla Steak

Prepare the Steak: If your steak isn't already thin, place it between two sheets of plastic wrap or in a large freezer bag. Use a meat mallet or meat hammer to pound the beef until it's about ¼-inch thick. This tenderizes the meat and ensures even cooking. If you have multiple pieces of steak, do this with the rest of the pieces.

Marinate: Set the thin steaks in a shallow dish. Season both sides of the steaks with the seasoning mix then top with the sliced onions. Squeeze the limes over the steaks and onions. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator.

Cook the Steak: Heat your Blackstone, griddle or a large frying pan or skillet, over medium-high heat. Add a tablespoon or two of oil. Once the oil is shimmering and the surface is hot, saute the onions until softened and cooked. If needed, add more oil then carefully place the marinated steak in the hot pan or on the flat top.

Cook for 2-3 minutes per side, or until the steak reaches your desired doneness. Since the steaks are thin, they cook quickly. Be careful not to overcook them.

Rest and Serve: Remove the steak from the hot skillet and let it rest on a warm platter for a couple of minutes. This allows the juices to redistribute.

Serving Suggestions for this Classic Cuban Dish

Top the Cuban steak palomilla with the onions and serve with your favorite sides.

Traditional Accompaniments: Serve your palomilla steak with white rice, black beans, and ripe or sweet plantains for a truly authentic Cuban experience. The Cuban palomilla steak also pair well with our Caribbean Coconut Rice and Black Beans or Puerto Rican Arroz Con Gandules: Rice with Pigeon Peas.

• Other Options: French fries, a fresh salad, or even a side of sautéed veggies are also great options.
• Garnish: Garnish with fresh parsley or cilantro and lime wedges.

Be sure to try some of our other great Caribbean recipes:

• Jamaican Pepper Steak: Caribbean Style Beef Stir Fry
• Keshi Yena: Stuffed Cheese
• Grilled Cubano Sandwich
• Karni Stoba: Caribbean Beef Stew
• Spicy Caribbean Shrimp with Mango-Chile Sauce
• Jamaican Style Cast Iron Oxtail Stew
• Smoked Pernil- Puerto Rican Roast Pork Shoulder
• Spicy Trinidad Style Pepper Shrimp Recipe

Tips and Tricks for the Best Way to Make Palomilla Steak

• Don’t Overcrowd the Pan: Cook the steaks in batches if necessary to avoid overcrowding the pan. This will ensure even browning.
• Hot Pan is Key: A hot pan is essential for achieving a good sear and preventing the steak from becoming tough.
• Don't Overcook: Because the steaks are thin, they cook quickly. Be careful not to overcook them, or they will become dry.
• Marinade Time: While 30 minutes is the minimum marinating time, allowing the steak to marinate for a bit longer (up to overnight) will result in more flavorful and tender meat.
• Storage: Leftover palomilla steak can be stored in an airtight container in the refrigerator for up to 3-4 days.

This simple recipe brings the vibrant flavors of Cuban cuisine to your table. Whether you're a seasoned cook or just starting out, this Palomilla Steak recipe is a guaranteed crowd-pleaser. Enjoy this classic Cuban dish!

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