Bistec de Palomilla // Yuca con Mojo


Bistec de Palomilla y Yuca con Mojo
Pan Fried Steak & Yuca with Garlic Sauce

Over the weekend I purchased some Yuca and the pop!TOT has been curiously asking about what it is and what you do with it. I thought it was about time she experienced the garlicky goodness that is Bistec de Palomilla y Yuca con Mojo or as we say in English Pan Fried Steak and Yuca with Garlic Sauce.

Honestly, the steak is so quick and easy to make I forgot to take pictures… OOPS! So, I took the time to demonstrate the steps for the Yuca. The pop!TOT was fascinated by the tough brown waxy skin and enjoyed peeling it off. So much so, she pretty much did the whole yuca by herself. Cooking with the Baby Bear can be like playing with a ball hog on the playground. Sometimes you just have to let them rock and that is exactly what I did! Peel, cut, boil and cover the Yuca with the mojo and you have a dish that made us go back for two rounds!  It was so yummy and let’s just say…. there were no vampires in sight! We HEART garlic! lol

Recruit your pop!TOT and make this super easy and delicious meal!
















Bistec de Palomilla
Cuban Pan Fried Steak


  • 20 oz. Beef Top Sirloin Steak (pounded to 1/4 inch thick if not already thin)
  • 2 garlic cloves, minced
  • 2 limes (juiced)
  • 2 tbsp Recaito
  • 3 tbsp olive oil
  • salt & ground black pepper to season


  1. Season steaks with garlic, Recaito, lime juice, salt, and pepper.
  2. Marinate for at least 1 hour, refrigerated.
  3. Remove the steaks from the marinade and pat dry; reserve marinade.
  4. In a large skillet, heat the oil over medium heat until very hot, and brown each steak for 2 to 3 minutes on each side.
  5. Pour the marinade onto the steaks and let simmer.
  6. Garnish the steaks with the onion and parsley and serve immediately.*Onions can be added to the recipe if desired. Add to marinade during simmering process for 2-4 minutes.

Yuca con Mojo
Yuca with Garlic Sauce

Yuca also known as cassava is a long starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh. Depending on where you are it might be a little challenging to find. I have always found it fresh but it also comes frozen (easily found in the Goya section. )If you can’t find it at your local grocery try a Latin, Indian or Asian market.


  • 2 yuca root (peeled, halved and cut into 2” to 3” pieces)
  • 2 limes (juiced)
  • ½ cup olive oil
  • 8 garlic cloves
  • 1 tsp salt
  • 1 tsp Parsley for garnish


Place the peeled and cut yuca in a large pot with water to cover about 1” above.

  1. Boil the yuca until tender, drain and set aside in a bowl
  2. Remove the string-like fiber from the inside middle of the yuca and discard.
  3. You may use a mortar and pestle or a food processor, and mash the garlic cloves together with the salt.
  4. In a deep skillet, add the olive oil, the mashed garlic, and the lime juice.
  5. Stir and heat over medium-high heat until it starts simmering.
  6. Remove from heat and pour over the cooked yuca.
  7. Garnish with parsley if desired

*Onions can be added to the recipe if desired.

2 thoughts on “Bistec de Palomilla // Yuca con Mojo

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s