If frijoles are the heart of the Cuban table, bistec de palomilla is the soul. This classic dish takes humble ingredients—thin-sliced steak, garlic, lime, onion—and transforms them into something deeply satisfying. It’s quick, affordable, and packed with the kind of punchy flavor Cuban food is known for.

Palomilla means “moth” in Spanish, a nod to how thinly the steak is sliced. But don’t let that fool you—this dish is anything but delicate. The meat is marinated in garlic and citrus, pan-fried until browned, and topped with sizzling onions that soak up every bit of flavor.

It’s the kind of dinner that comes together fast, but tastes like it’s been in the family for generations.

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Why You’ll Love This Recipe

Bistec de palomilla isn’t fancy—it’s familiar. In Cuban homes, it’s a weeknight staple, often served with white rice, black beans, and sweet fried plantains. The real secret is in the marinade: simple ingredients that do the heavy lifting if you give them time.

1. Flavorful – Bold garlic-lime marinade soaks deep into the meat
2. Quick – Thin steak cooks fast, perfect for busy weeknights
3. Juicy – Tender inside with crispy, browned edges
4. Balanced – Sweet caramelized onions add depth and contrast
5. Affordable – Uses simple, pantry-friendly ingredients
6. Classic – A staple in Cuban homes with timeless appeal
7. Versatile – Works in bowls, rice plates, or sandwiches
8. Comforting – Feels like home, but still light and fresh
9. Reliable – Always hits the spot, whether for family or guests

Key Ingredients You’ll Need

• Red Kidney Beans – The star of the show — meaty, creamy, and perfect for soaking up spice and smoke.
• Smoked Pork or Bacon – Adds that rich, savory depth that makes these beans a meal, not just a side.
• Sofrito – The holy trinity of Cuban flavor — onion, bell pepper, garlic, and tomato sauce cooked low and slow.
• Potatoes – Diced and simmered until tender, they absorb flavor while adding heartiness to every bite.
• Cumin, Oregano & Bay Leaf – Classic Cuban seasoning with warm earthiness and herbal undertones.
• White Vinegar & Sugar – A signature touch — the vinegar sharpens the flavor, the sugar rounds it out.

How to make a Bistec de Palomilla

1. Slice top round or cube steak into thin cutlets if not already prepped.
2. Marinate with minced garlic, lime juice, salt, pepper, and a splash of olive oil.
3. Let sit for at least 30 minutes—or overnight for deeper flavor.
4. Heat a skillet over medium-high heat and sear steaks quickly on both sides.
5. Remove steak and sauté sliced onions in the same pan until golden and soft.
6. Deglaze the pan with leftover marinade or a splash of water if needed.
7. Return steak briefly to the pan to reheat and absorb the onion flavor.
8. Serve hot with onions on top, plus white rice, black beans, and maduros on the side.

If you liked this Cuban recipe, check out some other popular Cuban recipes on the blog!