icon Bistec de Palomilla (Cuban Steak)
from La Bodeguita Del Medio restaurant in Prague

These Cuban steaks are cooked very thin, pan-fried. Bistec de Palomilla is the most typical of cuban steaks.


  • 3 tbsp olive oil
  • 4 boneless sirloin steaks, thinly sliced
  • Juice of 1 lime
  • 4 tbsp butter
  • 3 cloves garlic, minced
  • Ground black pepper, to taste
  • Salt, to taste


  1. Lightly pound the steaks to make them as thin as possible.
  2. In a large frying pan, heat the oil over high heat. When oil is very hot, drop the steaks in the oil. Heat each side no more than one minute for medium.
  3. Remove the steaks and deglaze the pan with the lime juice, the butter and the garlic. Return to low heat and cook long enough to heat through but not overcook the garlic.
  4. Season the sauce with salt and pepper, pour the sauce on the steaks and serve with garnished with lime wedges.
  5. Suggested side dish: black beans or fried plantains.
  6. YIELD: Serves 4



Fried Plantains

Frijoles Negros


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Last updated: June 1, 2013