Entree: Cuba – Central Culinary Region – Bistec de Palomilla (Thin Cuban garlic-and-citrus marinated steak quickly pan-fried and served with sautéed onions)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 4 top round steaks, approx. 6 oz (170 g) each, pounded thin
- 1/3 cup (80 ml) fresh lime juice (about 3–4 limes)
- 2 tbsp (30 ml) fresh orange juice (optional, for balance)
- 6 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 1/3 cup (45 g) all-purpose flour for dredging
- 1/4 cup (60 ml) olive oil, plus extra if needed for frying
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. In a shallow dish whisk together lime juice, orange juice if using, minced garlic, cumin, oregano, salt, and pepper. Add the steaks, turning to coat. Cover and marinate in the refrigerator 30–60 minutes (do not exceed 2 hours to avoid over-acidifying the meat).
2. Remove steaks from marinade and lightly pat excess liquid off with paper towels. Place the flour on a plate and dredge each steak very lightly on both sides, shaking off excess.
3. Heat olive oil in a large heavy skillet over medium-high heat until shimmering. Fry steaks 1½–2 minutes per side until well-browned with crisped edges (thin pounded steaks cook quickly). Work in batches to avoid crowding; add more oil if needed. Transfer cooked steaks to a warm plate and keep loosely covered.
4. Reduce heat to medium, add butter to the same skillet, and sauté the sliced onion until soft and caramelized, about 6–8 minutes. If desired, splash a tablespoon of reserved marinade into the pan to deglaze and build flavor, cooking 1 more minute.
5. Return steaks briefly to the pan to rewarm and spoon onions over the top. Garnish with chopped cilantro or parsley and serve immediately with white rice, black beans, and fried plantains.