Bistec de Palomilla is such an easy way to prepare cube steak with great results. You'll be amazed at how the simple lime and garlic marinade transforms this into a tender, flavorful main.
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For whatever reason, it had been a while since we had some Cuban food. I've been meaning to make Cuban roast pork, lechon asado again for a while, but it somehow hasn't happened. Plus, I have a few other things I'd like to try as well.
But then I found myself with a cut of meat I wasn't quite sure what to do with. As I was searching for ideas, this Cuban recipe came up and it sounded perfect.
What is cube steak?
I think I still had my British head on when we received cube steak in our meat box, as my initial thought was that meant diced beef. I was all ready to make it into a stew or something.
But then as it thawed I realized that it wasn't quite what I thought. So, I looked it up and realized it was tenderized top round or top sirloin steak. It's sometimes called minute steak since it's best prepared with a quick cook.
I was still a little uncertain, though, since it's not exactly your ribeye or tenderloin, so felt it might need a marinade. Citrus definitely has that ability to tenderize and add flavor, as in pork carnitas.
So given the ingredients here, this bistec de Polomilla sounded like it had potential, and it definitely delivered. It's easy to prepare, packed with flavor and the perfect way to use this less-favored cut. The sautéed onions on top really finish it off too.
For us, making this was a little by accident, but it was a very happy one as we loved the result. This Cuban cube steak is an easy, flavorful meal that everyone loved. Try it, and you'll see for yourself.
Try these other favorite beef recipes:
- Beef massaman curry (an aromatic Thai curry)
- Anticuchos de carne (Peruvian beef skewers)
- Bo kho (Vietnamese beef stew with lemongrass and other spices)
- Beef bulgogi (Korean marinated and grilled beef)
- Plus get many more mains recipes in the archives.
Cuban cube steak - bistec de Palomilla
Ingredients
- 1 lb cube steak tenderized round steak
- 1 lime juice (ie from 1 lime)
- 2 cloves garlic crushed
- 1 pinch salt
- 1 pinch pepper
- ½ onion
- ½ tablespoon butter
- 1 ½ tablespoon olive oil divided
Instructions
- If your steak isn't already tenderized, bash the steak with a tenderizer a few times on each side. Put the steak in a tightly-fitting box or freezer bag and add the lime juice, garlic, salt and pepper. Toss the steak in the mixture so it is mixed and the steak has some all over. Leave to marinade at least a couple hours but ideally overnight.
- When ready to cook, slice the onion and warm the butter and ½ tablespoon oil in a small skillet over a medium heat. Add the onions and fry until lightly browned.
- Meanwhile, warm another skillet or grill pan to a medium-high heat. Add approx 1tbsp olive oil and once hot, shake off any excess marinade from the steak and add to the pan. Cook for a couple minutes each side, depending on how thick it is and how well done you prefer your steak.
- Let the steak rest a couple minutes before serving, topped with the onions. Goes well with rice and beans and some fried plantains.
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other ideas with garlic:
- Aïgo Bouido (Provençal Garlic Soup) by Culinary Adventures with Camilla
- Garlic Knots by Karen's Kitchen Stories
- Garlic Fried Calamari by Palatable Pastime
- Alcachofas al Ajillo or Garlicky Artichokes by Food Lust People Love
- Garlic Roasted Brussels Sprouts by Jolene's Recipe Journal
- Homemade Creamy Garlic Salad Dressing by A Day in the Life on the Farm
Remember to pin for later!
Cathy
Good recipe, but I take the onions out, tent with foil and use the same pan. Less oil and less mess.
Caroline's Cooking
Glad to hear you enjoyed! And yes, you can certainly do the onions first and set aside - it's that choice between cooking at the same time v less to clean up, very much whatever works best for each cook.
Natalie
Looks absolutely delicious and perfect as weekday's dinner - so yummy and comforting ♥
Caroline's Cooking
Thank you, it does indeed make a great weekday meal.
Tina
I just saved this for later. Cuban food is one cuisine I have only started to appreciate. This looks amazing and I can't wait to try.
Caroline's Cooking
Thanks, I am with you, I haven't got to know it until relatively recently too but have definitely enjoyed all I have tried including this.
Lisa Bryan
Cuba is one of those countries I'm dying to visit, so it's nice to enjoy (at the very least) some of the flavors from the country. Thanks for sharing!
Caroline's Cooking
Thanks, it's on my list too for sure, but in the meantime I am definitely enjoying trying food from there.
April
Yummy this looks mouth-watering. I love minute steak when I can get a good one but lately, they have been so tough! What do you look for when picking out your minute steak?
Caroline's Cooking
Thanks. I think the best thing is to get to know your source, such as through a good butcher. We get a meat box which is pretty consistent which is another way.
Ginny
Lime and garlic really would add some nice flavors to your recipe.
Caroline's Cooking
Thanks, it's a simple but tasty combination.
Veena Azmanov
YUM YUM YUM!!! This looks sooooo good! Is good food and this looks like one of the BEST!! I can't WAIT to try this! Thank you for this great recipe!
Caroline's Cooking
Thank you, hope you enjoy!
sneha datar
Cuban Steak looks so delicious, love the combos.
Caroline's Cooking
Thanks!
Karen @Karen's Kitchen stories
That's really nice! I grew up with minute or cube steak, and don't have the fondest memories of it, probably because of the way my mother cooked it to death, but this sounds delicious! Thanks for the great theme!
Caroline's Cooking
Thanks Karen. It's funny how memories can influence what we think of a food item, but this is definitely worth trying!
Camilla at Culinary Adventures
I have honestly never had, or heard of, cube steak. I'll keep an eye out for it...and keep your recipe on hand to try it. Thanks for sharing. Thanks for hosting!
Caroline's Cooking
Thanks Camilla, you can just go for round steak and tenderize yourself first. Either way hope you give it a try!
Stacy
Marinating with garlic and lime is never a bad idea in my book, Caroline , even with the supposedly already tenderized cube steak. They add such a bright, fresh flavor!
Caroline's Cooking
I couldn't agree more!
Sue Lau
It's easy to forget that some American cuts aren't known around the world. I've grown up with cube steak and being from the round of beef, it mostly gets used for one traditional American meal: Swiss steak. And that doesn't mean it comes from Switzerland, but the method of Swissing meat is cutting little holes in it and the connective tissues inside, either with a bladed chopper or by pounding. Even then, the meat is braised to break it down more, becoming the Swiss steak in tomato gravy. But it is also done without braising, as this is often used in Chicken Fried Steak or also Milanesa, breaded and lightly fried. And as we see here, marinating can help it also, especially with a little extra pounding. And then the short cook time will suffice. I've not seen this done with Cuban steak except as a very thin cut like we use in Milanesa, or I have seen it also done with ground beef. It's great to see it done with a variety of cuts so we know how to make a certain dish with what we have on hand.
Caroline's Cooking
There's quite a difference between many US and UK cuts, actually, that took some learning for me! But as you learn them, it helps prompt trying new things like this.
Jolene Martinelli
I always pass by cube steak at the butcher, I'll definitely have to pick some up and give this a try!
Caroline's Cooking
It's not something I had noticed, really, but now I'd happily buy it to make this!
Barrie Mooney
I love cube steaks- The lime and garlic are so different for what I usually make- these would be great for a lighter version of what typically feels like a heavy meal. Pinning it for later!
Caroline's Cooking
Thanks Barrie, the marinade does indeed brighten them up. Hope you enjoy!
Wendy
Sounds Delicious Caroline.
Caroline's Cooking
Thanks Wendy, it is indeed!