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Overview

Bistec de Palomilla

Palomilla Steak, Cuban Palomilla Steak, Cuban Butterfly Steak

This bistec de palomilla recipe is Cuba's everyday steakhouse plate: a thin round steak, butterflied, pounded flat and marinated in garlic and lime, then seared in a screaming-hot pan in about two minutes a side. It arrives buried under a tangle of sweet sauteed onions, with black beans, white rice and fried plantains alongside. One serving is about 485 g.

Bistec de palomilla is a classic of Cuban cooking and a fixture on Cuban restaurant menus. Its name comes from palomilla, or palomillo — a moth or butterfly — for the way the steak is split open and pounded flat, like wings, before it is cooked. The cut is a cheap one, top round, so the pounding is what makes it tender; then a simple marinade of garlic, lime juice, salt and pepper does the rest. It is always served with black beans and white rice, and most often with fried plantains, the plate that defines the Cuban steakhouse.

Pairs well with: Black beans and white rice, fried plantains, and a cold lager or a glass of fresh limeade.

Provenance

Cuba flag Cuba

Cuban Steakhouse Classic

Latin America & Caribbean

Time Dedication

50m

30m prep • 20m cook

Batch Yield

4 Servings

751 kcal per serving

1 serving ≈ 485 g

Technical Skill

Intermediate

Intermediate (Fast Sear)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, weekend lunches, hearty suppers, casual gatherings Cost: Medium — about $5–6 per serving at home
Tags: Beef Savory Fried
Bistec de palomilla: thin seared steak topped with sauteed onions, with black beans, white rice, fried plantains and a lime wedge

Cuban Steakhouse Classic

Photo: LittleT889, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $5–6 per serving at home (USD)

A Cuban steakhouse classic: thin seared steak under sweet onions, with black beans, rice and fried plantains.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Butterfly, pound and marinate the steaks

30 minutes

Cut each steak in half lengthwise so you have 8 thin pieces, then pound each one between sheets of baking paper until it is about 5 mm thick. Mix the salt, pepper, cumin and oregano, rub it into both sides, then drizzle over the lime juice and minced garlic. Leave to marinate for at least 20 minutes while you slice the onions, cut the plantains and warm the beans and rice. A longer marinade — up to 2 hours in the fridge — gives an even brighter flavour.

Maestro Tip: Pound from the centre outwards with the flat side of the mallet, or the thin steak tears at the edges.

  1. 1

    Fry the plantains

    8 minutes Medium heat (about 170°C / 340°F)

    Heat the plantain oil in a large skillet and fry the plantain slices for 3–4 minutes per side until deep golden and caramelised at the edges. Lift out and drain briefly on a rack.

    Ripe plantain burns fast, so watch it — golden, not dark brown.

    Done when: The plantain is deep golden, soft inside, with caramelised edges.

  2. 2

    Sear the steaks

    6 minutes High heat (about 200°C / 400°F), steaks to 63°C (145°F)

    Heat the olive oil in a very large skillet until it just starts to smoke. Lay the steaks in without overlapping and sear for 1–2 minutes per side until deeply browned. Work in batches if the pan is crowded, and rest the steaks under foil for 3 minutes.

    Do not move the steaks once they hit the pan — leaving them alone is what builds the brown crust.

    Done when: The steaks are well browned outside and the centre reaches 63°C (145°F), with juices settled after resting.

  3. 3

    Saute the onions

    6 minutes High then medium heat (about 180°C / 350°F)

    In the same skillet, without wiping it, add the sliced onions to the leftover fat and pan juices. Saute over high heat for 1 minute, stirring, then turn down to medium and cook 4–5 minutes more until soft, sweet and lightly golden at the edges.

    The onion picks up the browned steak flavour from the pan — do not wipe the pan first.

    Done when: The onions are soft, glossy and sweet, with browned edges.

  4. 4

    Warm the beans and rice

    5 minutes Medium heat (about 160°C / 320°F)

    Warm the black beans and the cooked rice separately until steaming hot throughout. Season the beans lightly if they were cooked without salt.

    A splash of water keeps reheated rice from drying out.

    Done when: Both are steaming hot all the way through.

  5. 5

    Plate the dish

    5 minutes Room temperature (20°C / 68°F)

    Mound the rice on each plate, spoon the black beans beside it, lay a steak over the rice, pile the sauteed onions generously on top, and arrange the fried plantains alongside. Scatter the parsley and serve with a lime wedge for squeezing over the steak.

    Plate the onions last so they sit in a glossy tangle on top of the steak, not underneath it.

    Done when: Each plate shows steak buried under onions, black beans, white rice, golden plantains and a green lime wedge.

Finishing Touches & Plating

Serve immediately while the steak is hot, the onions are glossy and the plantains are crisp at the edges — this is a dish that waits for no one.

Nutritional Physiology & Benefits

Nutrition

Energy

751

kcal / serving

Protein

57g

Complete AA

Carbs

92g

Complex

Fats

17g

Healthy

Per serving (4 servings · 1 serving ≈ 485 g)
Energy751 kcal
Protein57 g
Carbohydrates92 g
Fat17 g
Fibre12.9 g
Sugar14.7 g
Sodium606 mg
Per 100g
Energy155 kcal
Protein11.7 g
Carbohydrates19 g
Fat3.5 g
Fibre2.7 g
Sugar3 g
Sodium125 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Beef supplies iron, zinc and vitamin B12; black beans add folate, magnesium and fibre; plantains add potassium and vitamin C; lime adds vitamin C.

High in protein

Each serving gives about 56.8 g of protein from the steak and beans, which supports muscle maintenance and keeps you full.

Iron and B12 from beef

Top round is a good source of iron and vitamin B12, nutrients that support normal red blood cell formation.

Fibre and folate from black beans

Black beans add about 8.7 g of fibre per serving along with folate and magnesium.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sauces

Mojo criollo

Garlic, lime and olive oil mojo echoes the marinade and adds a bright, garlicky sauce for the rice and beans.

Vegetables

Tomato and avocado salad

Cool tomato and creamy avocado balance the hot, salty steak and sweet onions.

Drinks

Cold lager or limeade

An ice-cold beer or fresh limeade cools the palate and is the classic Cuban restaurant partner for this plate.

Sides

Tostones

Twice-fried green plantain adds a salty crunch beside the sweet, soft maduros already on the plate.

Complete menu

Serve the palomilla with mojo criollo, a tomato and avocado salad and a cold lager or fresh limeade.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Reusing the raw marinade

The lime and garlic marinade has touched raw beef, so never pour it over the finished plate as a sauce — it must be cooked or thrown away. Use fresh lime wedges at the table instead. This is general information, not medical advice.

Overcooking the thin steaks

Palomilla steaks are only about 5 mm thick after pounding, so more than 2 minutes a side turns them dry and leathery. Sear fast, rest briefly, and serve at once. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA big, hearty dinner. One plate is a full meal — enjoy it slowly and skip a heavy dessert.
  • ChildrenKids love the sweet plantains and rice. Cut the steak into strips and go easy on the onions for young children.
  • ElderlyRich in protein and iron, which many older adults need. The pounded steak is very thin and easy to chew.
  • Pregnant womenCook the steak to at least 63°C (145°F) and serve it steaming hot — avoid a rare centre during pregnancy.
  • Breastfeeding womenA filling, protein-rich dinner that helps meet the extra energy needs of breastfeeding.
  • AthletesExcellent after heavy training: about 56.8 g of protein and plenty of carbohydrate from rice, beans and plantains for refuelling.
  • Weight gainEnergy-dense and easy to eat — the rice, beans and plantains add calories alongside the steak.
  • Weight lossAt about 751 calories a plate this is a heavy dinner. Halve the rice and plantains and keep the steak, beans and onions if you want it lighter.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving carries about 92.0 g of carbohydrates from rice, beans and plantains, so portion size matters and blood sugar should be monitored. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • High blood pressureSodium is about 606 mg per serving, but salty sauces and pickles can add much more. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • Kidney diseaseBeef and beans are high in protein and potassium, which some kidney diets limit, so check your own allowance before a full portion. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • GoutRed meat and its purines can raise uric acid, so this is a dish to eat occasionally and in a single portion. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • Stomach issuesA rich, fried meal with plenty of onion that can feel heavy — eat slowly and take a smaller portion of onions if your stomach is sensitive. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • Cardiovascular diseaseRed meat and fried plantains are high in saturated fat, so treat this as an occasional meal and load the plate with salad. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • Fatty liverA high-fat, high-energy plate, so keep it occasional and balance it with vegetables and water. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • Food allergiesContains no gluten, dairy, egg or nuts as written. The dish is free of the major allergens, but check any mojo or hot sauce served with it. If in doubt, ask your clinician or dietitian for advice that fits your own situation.
  • Special therapeutic dietsNot suitable for vegetarian or vegan tables. A grilled chicken breast can replace the steak, but the dish becomes a different plate. If in doubt, ask your clinician or dietitian for advice that fits your own situation.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Store the steak and onions, beans, rice and plantains in separate airtight containers.
In the fridge
Cooked steak and beans 3–4 days; rice 3–4 days; plantains 2 days.
In the freezer
Cooked steak and beans freeze well for up to 3 months; do not freeze the rice, onions or plantains.
How to reheat
Reheat the steak, beans and rice gently until steaming hot throughout, to 74°C (165°F); crisp the plantains in a hot oven.
Freezing recommended
Yes for the steak and beans only, up to 3 months.
Signs it has spoiled
Sour or off smell, slimy texture on the meat, or mould on the rice.

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