Palomilla Steak Recipe

Prepare the marinade

In a medium bowl whisk together minced garlic, lime juice, orange juice, olive oil, soy sauce, ground cumin, dried oregano, kosher salt, black pepper and red pepper flakes (if using).

Marinate the steak

Place the thin-cut top round steaks in a shallow dish or resealable bag. Pour the marinade over the steaks ensuring they are evenly coated. Refrigerate for at least 30 minutes and up to 4 hours. Because the steaks are thin, avoid marinating more than 6 hours to prevent texture breakdown.

Bring to room temperature

Remove the steak from the refrigerator 20–30 minutes before grilling so it comes closer to room temperature for even cooking.

Prepare onions

While steak marinates or comes to temperature, separate the large onion into 1/2-inch rings. Toss rings lightly with 1 tablespoon olive oil and 1/4 teaspoon salt so they are lightly coated.

Grill onions

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Place onion rings on the hot grill and cook 3–4 minutes per side until softened and charred at the edges. Remove and keep warm.

Preheat grill

Preheat grill to high (450–500°F) for direct searing. If using a cast-iron skillet, heat it over high heat until very hot and lightly oil the surface.

Pat dry and oil

Remove steaks from marinade and pat both sides dry with paper towels to promote a good sear. Lightly brush or rub with a teaspoon of oil if needed.

Grill the steaks

Place steaks on the hot grill or skillet. For thin palomilla steaks (about 1/8–1/4 inch thick), grill 1.5–2 minutes per side for medium-rare to medium depending on thickness. For slightly thicker cuts, grill 2–3 minutes per side. Avoid overcooking; these steaks cook very quickly. Internal temperature target: 125–130°F for medium-rare, 135°F for medium.

Rest and slice

Transfer steaks to a cutting board and let rest 3–5 minutes. If desired, slice thinly against the grain before plating, or serve whole topped with grilled onions.

Cook rice

Rinse 1 cup rice until water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1/2 teaspoon salt and 1 tablespoon oil. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat 1 tablespoon oil in a small saucepan over medium heat. Add 1/4 small finely chopped onion and 1 minced garlic clove and sauté until translucent, about 2–3 minutes. Add drained black beans and 1/4 teaspoon ground cumin. Stir and warm through for 4–5 minutes; mash a few beans with the back of a spoon for a creamier texture. Adjust salt to taste.

Fry plantains (optional)

If serving plantains: peel the ripe plantain and slice diagonally into 1/4–1/2-inch thick pieces. Heat 1/2 cup vegetable oil in a skillet over medium heat until shimmering. Fry plantain slices 1.5–2 minutes per side until golden and caramelized. Transfer to paper towels and sprinkle lightly with salt. For healthier option, brush with oil and roast at 425°F for 12–15 minutes turning once.

Assemble house salad (optional)

If serving the house salad: toss mixed greens with a simple dressing of 1 tablespoon olive oil, 1 tablespoon vinegar, salt and pepper to taste. Add any desired vegetables (tomato, cucumber) and serve alongside.

Plate 1/2 cup of cooked rice and 1/2 cup of warmed black beans beside the steak. Place the grilled onion rings over or alongside the steak. Add plantains or a portion of the house salad according to choice.

Garnish with chopped cilantro and serve with lime wedges and hot sauce on the side. Recommend serving immediately while steak is warm.