Authentic Cuban Bistec de Palomilla (Mojo Top Sirloin Steak)
Authentic Cuban Bistec de Palomilla (Mojo Top Sirloin Steak)
Ingredients
For the Bistec
- 2 pounds top sirloin, thinly sliced, butterflied, and pounded
For the Mojo Marinade
- 6 garlic cloves, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup lime juice, from 2 limes
- 2 tablespoons sour orange juice, from 1 sour orange
- 4 tablespoons olive oil
For Cooking
- 2 yellow onions, sliced
- 1 tablespoon olive oil, as needed for cooking
Instructions
- 1
Prepare the top sirloin: If not already done, thinly slice or butterfly the top sirloin. Place the slices between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4-inch thick. This tenderizes the meat and helps it cook quickly.
⏱️ 10 min
- 2
Make the mojo marinade: In a medium bowl, combine the minced garlic cloves, oregano, cumin, onion powder, paprika, salt, and black pepper. Add the lime juice, sour orange juice, and 4 tablespoons of olive oil. Whisk all ingredients thoroughly to create a well-emulsified marinade.
⏱️ 5 min
- 3
Marinate the steak: Place the pounded top sirloin pieces into the prepared mojo marinade. Ensure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and tenderize the meat.
⏱️ 5 min
- 4
Prepare the onions: While the steak is marinating, thinly slice the yellow onions.
⏱️ 5 min
- 5
Cook the steak: Heat a large, heavy-bottomed skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering, add a single layer of marinated steak pieces to the pan, being careful not to overcrowd it. Cook for 2-3 minutes per side, or until the steak is nicely browned and cooked through. Remove the cooked steak from the pan and set it aside on a plate, loosely tented with foil to keep warm. Repeat with any remaining steak.
⏱️ 8 min
- 6
Sauté the onions: In the same pan with any remaining drippings, add the sliced yellow onions. Reduce the heat to medium and sauté the onions, stirring occasionally, until they are softened, translucent, and lightly caramelized, about 5-7 minutes.
⏱️ 7 min
- 7
Combine and serve: Return the cooked steak to the pan with the sautéed onions. Briefly toss them together to combine and heat through for about 1 minute. Serve immediately with your favorite Cuban side dishes like white rice and black beans.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Bistec de Palomilla (Mojo Top Sirloin Steak)
For the Bistec
- 2 pounds top sirloin, thinly sliced, butterflied, and pounded
For the Mojo Marinade
- 6 garlic cloves, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup lime juice, from 2 limes
- 2 tablespoons sour orange juice, from 1 sour orange
- 4 tablespoons olive oil
For Cooking
- 2 yellow onions, sliced
- 1 tablespoon olive oil, as needed for cooking
Instructions
- 1
Prepare the top sirloin: If not already done, thinly slice or butterfly the top sirloin. Place the slices between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4-inch thick. This tenderizes the meat and helps it cook quickly.
⏱️ 10 min - 2
Make the mojo marinade: In a medium bowl, combine the minced garlic cloves, oregano, cumin, onion powder, paprika, salt, and black pepper. Add the lime juice, sour orange juice, and 4 tablespoons of olive oil. Whisk all ingredients thoroughly to create a well-emulsified marinade.
⏱️ 5 min - 3
Marinate the steak: Place the pounded top sirloin pieces into the prepared mojo marinade. Ensure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and tenderize the meat.
⏱️ 5 min - 4
Prepare the onions: While the steak is marinating, thinly slice the yellow onions.
⏱️ 5 min - 5
Cook the steak: Heat a large, heavy-bottomed skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering, add a single layer of marinated steak pieces to the pan, being careful not to overcrowd it. Cook for 2-3 minutes per side, or until the steak is nicely browned and cooked through. Remove the cooked steak from the pan and set it aside on a plate, loosely tented with foil to keep warm. Repeat with any remaining steak.
⏱️ 8 min - 6
Sauté the onions: In the same pan with any remaining drippings, add the sliced yellow onions. Reduce the heat to medium and sauté the onions, stirring occasionally, until they are softened, translucent, and lightly caramelized, about 5-7 minutes.
⏱️ 7 min - 7
Combine and serve: Return the cooked steak to the pan with the sautéed onions. Briefly toss them together to combine and heat through for about 1 minute. Serve immediately with your favorite Cuban side dishes like white rice and black beans.
⏱️ 1 min