Bistec Palomilla (1 serving)

  • 1 sirloin steak 8-10 oz.
  • Pinch of sea salt
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 2-3 oz white wine
  • 2 oz. Soul de Cuba Mojo Marinade


Slice off fats, tenderize the meat by pounding. Then coat the meat with Soul de Cuba Mojo and let it marinate for 30 minutes or more. Place the steak in a frying pan and cook on high heat. Add 2 teaspoons of olive oil in the frying pan and cover it. Add 1 teaspoon of butter,  3 tablespoons of white wine and cook for 3-5 minutes on each side. Finally, add 1-2 oz. of Soul de Cuba Mojo, recover and cook for 1-2 minutes, and dinner is ready! 



Don't forget to add the Mojo from our Online Market to your cart! 

This cuban dish is a staple of the caribbean cuisine. It is the kind of flavor that reminds every cuban of their “abuela”. Either served in a bread, or with rice and beans, it is for sure a cuban dish that brings childhood memories and great family times to mind. The mojo is a key factor in its flavor. Don’t be too shy when pouring this marinade during the preparation. You’ll thank us later. 

If you feel like complementing the palomilla steak with more Caribbean flavors, try adding sweet plantains, rice and beans. It cannot get more cuban than that! 

At the Soul de Cuba restaurant in New Haven, we serve the bistec de palomilla with lots of onion and sauce. After all, there’s no such thing as “too much flavor” in this dish.

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