Bistec De Palomilla Recipe

Name: Old's Havana Cuban Bar & Cocinas BISTEC DE PALOMILLA Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1 lb top round steak (palomilla), thinly sliced; 0.25 cups fresh lime juice; 2 tbs soy sauce; 1 tbs olive oil; 3 tbs garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbs vegetable oil or additional olive oil; 1 medium yellow onion, thinly sliced; 1 medium green bell pepper, sliced into strips; 1 cups ripe tomatoes, chopped (or canned diced tomatoes); 1 cups beef broth (low-sodium preferred); 1 tbs tomato paste; 1 whole bay leaf; 0.25 tsp sugar (optional, to balance acidity); 2 tbs fresh cilantro or parsley, chopped; 4 pieces fresh lime wedges; 0 to taste salt and pepper, to taste

Inspired by Old's Havana Cuban Bar & Cocina

Time50m

Serves4

Traditional steak stewed in our homemade recipe.

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Ingredients

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Steak and Marinade

1 lb top round steak (palomilla), thinly sliced

1/4 cups Fresh lime juice

2 tbs Aged soy sauce

1 tbs olive oil

3 tbs Garlic cloves, minced

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Stew Base and Vegetables

2 tbs vegetable oil or additional olive oil

1 medium yellow onion, thinly sliced

1 medium green bell pepper, sliced into strips

1 cups ripe tomatoes, chopped (or canned diced tomatoes)

1 cups beef broth (low-sodium preferred)

1 tbs tomato paste

1 whole bay leaf

1/4 tsp sugar (optional, to balance acidity)

2 tbs fresh cilantro or parsley, chopped

To Finish / Garnish

4 pieces fresh lime wedges

0 to taste salt and pepper, to taste

Method

Steak and Marinade

Prepare and Marinate Steak

Place the thinly sliced palomilla steaks in a shallow dish. Whisk together lime juice, soy sauce, 1 tablespoon olive oil, minced garlic, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the marinade over the steak, turning to coat both sides. Cover and refrigerate for 30 minutes to 2 hours (30 minutes if short on time; longer for more flavor).

Stew Base and Vegetables

Sear the Steak

Heat 2 tablespoons vegetable oil in a large skillet or sauté pan over medium-high heat until shimmering. Remove the steak from the marinade, letting excess drip off (reserve the marinade). Working in batches if needed, sear the steak pieces 1–2 minutes per side until browned but not fully cooked through. Transfer seared steak to a plate and set aside.

Sauté Aromatics and Vegetables

In the same skillet, reduce heat to medium and add the thinly sliced onion. Sauté 4–5 minutes until softened and beginning to brown, scraping up browned bits from the pan. Add the sliced green bell pepper and cook 2–3 minutes until slightly tender. Stir in the chopped tomatoes and tomato paste; cook 2 minutes to combine.

Deglaze and Simmer

Pour the reserved marinade and 1 cup beef broth into the pan to deglaze, scraping any stuck bits. Add the bay leaf and optional 1/4 teaspoon sugar. Return the seared steak and any accumulated juices to the skillet. Bring to a gentle simmer, then reduce heat to low, cover partially, and stew 12–18 minutes until the steak is tender and flavors meld. Stir occasionally; if the sauce reduces too much, add up to 1/4 cup more broth or water.

Adjust Seasoning

Taste the sauce and adjust salt and pepper to taste. Remove and discard the bay leaf. Stir in chopped cilantro or parsley just before serving.

To Finish / Garnish

Transfer bistec de palomilla to a serving platter or individual plates. Garnish with fresh lime wedges for squeezing over the steak and additional chopped herbs if desired. Serve hot with rice, fried plantains, or boiled yuca as preferred.