Cuban · beginner
Cuban Bistec De Palomilla With Citrus Marinated Onions
Thinly pounded beef steaks marinated in garlic and citrus, seared over high heat and topped with quick-pickled onion rings and fresh parsley.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place the pounded beef steaks in a shallow dish with crushed garlic, half the lime juice, sour orange juice, cumin, and 1 teaspoon salt, marinating at room temperature for 15 minutes.
- 02
Toss the sliced onion rings in a bowl with the remaining lime juice and a pinch of salt; set aside to lightly pickle while the meat cooks.
- 03
Heat 1 tablespoon olive oil in a large skillet over high heat until smoking hot.
- 04
Remove steaks from marinade and sear in batches for 1 to 2 minutes per side until deeply browned; transfer steaks immediately to a serving platter.
- 05
Lower heat to medium, add the remaining oil and marinated sliced onions along with their juices to the skillet, cooking for 3 minutes until tender-crisp.
- 06
Spoon the hot citrus onions and pan juices over the seared steaks, garnish with chopped fresh parsley, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
High-Heat Flashing
Searing thin cuts of meat over extreme heat cooks them completely in under two minutes while forming a savory browned crust.
Notes from the kitchen
- Pounding the steaks thin breaks down tough muscle fibers and ensures lightning-fast cooking without toughening.
- High heat is crucial so the steaks brown quickly without steaming in their juices.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.