Bistec De Palomilla
80 mins (prep 60, cooking 20)
11 ingredients
4-6 servings
Adapted from Vivette Castro by Kim Severson for the New York Times, March 4, 2009. Many Cubans in Miami wax lyrical about bistec de palomilla, the Cuban national steak, and debate whether lemon juice is a reasonable substitute for lime juice in the marinade. People weighed in on the etymology of the word “palomilla” and the political leanings of the late Nitza Villapol, the Cuban cooking teacher who codified the nation’s cuisine in books and on television.

Categories:  steak , beginner-cook , fruit , cuban , north-american , beef , comfort-food , taste~mood , <-4-hours , lime , caribbean , time-to-make , easy , citrus , main-dish , meat , central-american ,
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Serving Size (20.1 g)
Servings 4
Amount per Serving
Calories 123.64 Calories from Fat 120.78
% Daily Value *
Total Fat 13.42g 82.57%
Saturated Fat 4.83g 96.53%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 338.95mg 56.49%
Total Carbohydrate 1.19g 1.59%
Dietary Fiber 0.14 g 2.26%
Sugars 0.04 g %
Protein 0.29g 2.29%
Vitamin A 186.76IU% Vitamin C 0.94mg%
Calcium 8.82mg% Iron 0.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cube steaks, large, finely chopped parsley, white rice