Cuban cube steak - bistec de Palomilla

5.0(6)

An easy marinade transforms cube steak, a lesser used cut of beef, into a delicious, flavorful main.

by Adapted from NY Times·published 2018-04-04

CubanMain Course

Servings

['2']

Total time

10 min

prep 4 min

Calories / serving

561 kcal

Ingredients (8)

serves

Instructions (4 steps)

01If 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.
02When ready to cook, slice the onion and warm the butter and 1/2 tbsp oil in a small skillet over a medium heat. Add the onions and fry until lightly browned. 
03Meanwhile, 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.

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Rich recipe — supports nutrition-aware planning.