Cuban Palomilla Steak with Mojo Criollo and Smothered Onions

Steps

1. Step 1

   Start the rice: combine the rinsed rice, water, olive oil and salt in a medium saucepan. Bring to a boil over high heat, stir once, then cover and turn the heat to low.

   5 min

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1 tbsp olive oil
   • 1 tsp salt
2. Step 2

   Cook the rice undisturbed for 18 minutes, then turn off the heat and leave it covered until serving. Fluff with a fork before you plate.

   18 min, hands-off

3. Step 3

   Meanwhile, pound the steaks: put one steak between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pan until about 1/4 inch thick. Repeat with the rest. Pat dry, season both sides generously with salt and pepper, and sprinkle with the 1 teaspoon cumin.

   10 min

   • 1 1/2 lb top sirloin steak, cut into 4 thin steaks
   • salt
   • black pepper
   • 1 tsp ground cumin
4. Step 4

   Heat 1 tablespoon of the olive oil in a large skillet over high heat until it shimmers and is just about to smoke. Sear two steaks at a time, about 1 1/2 minutes per side, until well browned. Move them to a platter and repeat with another tablespoon of oil and the remaining steaks. Don't crowd the pan.

   8 min

   • 1 1/2 lb top sirloin steak, cut into 4 thin steaks
   • 2 tbsp olive oil
5. Step 5

   Turn the heat to medium and add the last tablespoon of oil to the same skillet. Add the sliced onions and a pinch of salt and cook, stirring often and scraping up the browned bits, until soft and golden, 8 to 10 minutes.

   10 min

   • salt
   • 1 tbsp olive oil
   • 2 large yellow onions
6. Step 6

   Add the sliced garlic and the 1 teaspoon cumin and cook, stirring, just until fragrant, about 1 minute. Don't let the garlic brown.

   1 min

   • 8 cloves garlic
   • 1 tsp ground cumin
7. Step 7

   Pour in the sour orange juice, the 1/4 cup olive oil and the oregano. Simmer 2 minutes, scraping the pan, then stir in any juices from the steak platter and half the parsley. Taste and add salt and pepper.

   3 min

   • salt
   • black pepper
   • 1/2 cup sour orange juice (naranja agria), or 1/4 cup fresh lime juice plus 1/4 cup fresh orange juice
   • 1/4 cup olive oil
   • 1/2 tsp dried oregano
   • 1/2 cup flat-leaf parsley
8. Step 8

   Return the steaks to the skillet, spooning the onions and mojo over them, and warm through for 1 minute. Serve over the rice, scattered with the remaining parsley, with lime wedges on the side.

   2 min

   • 1 1/2 lb top sirloin steak, cut into 4 thin steaks
   • 1/2 cup flat-leaf parsley
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026