The palomilla steak is the most typical steak served in Cuban restaurants. Place the steaks between two sheets of plastic wrap or wax paper and use a meat hammer to make them very thin. In a large frying pan, heat olive oil over high heat. Just before the oil starts to smoke, drop the steaks in, one or two at a time. You have to be very quick!
Ingredients 1 1½ pound Palomilla Steaks top sirloin, thin cut (4 Steaks) 2 1½ teaspoon Kosher Salt 3 1 teaspoon Garlic Powder 4 ½ teaspoon Dried Oregano 5 ¼ teaspoon Cumin Powder 6 ¼ teaspoon Black Pepper 7 Juice of 1 Lime 8 2 tablespoon Canola Oil 9 1 Medium Onion sliced thin More ...
Place the bistec de palomilla on a sheet pan or large platter, season them on both sides with the prepared seasoning mix. Squeeze the lime over the steak, on both sides. Refrigerate the steaks for about ½ an hour. Heat the oil in a large skillet over medium-high to high heat.
The term palomilla or palomillo refers to a moth or butterfly style bug, and the recipe is named after the way the steak is typically opened to make it larger and thinner. In general, since the meat used are rather cheap cuts (therefore less tender), it is tenderized with a meat hammer to a texture that is tender to the teeth and palate.