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Bistec de lomo (also called filete de lomo)  is a steak cut from the tenderloin of beef, the most expensive part of any cow, Cuban or American. It's the same cut as the filet mignon. It may be sliced into steaks and even cooked whole as in this recipe.istec de bola  a type of round tip steak. This one is cut from a trimmed round tip roast. Before cut into steaks, this part of the cow looks like a very large ball  although it's not perfectly round! (See bistec de sapito.) Always cut very thin and may be mechanically or manually tenderized.
Bistec de Palomilla (Cuban Pan-Fried Steak) Marinating in lime juice helps to tenderize the steaks. In a large re-sealable plastic bag, combine garlic, lime juice, salt and black pepper, to taste. Cut steaks into thin slices (freezing steaks slightly will make them easier to slice). Place in bag, cover and refrigerate for 1 hour. Remove steaks from marinade and pat dry. In large deep skillet, heat 2 tablespoon oil over medium heat until just smoking. Add steak in batches, making sure not to overcrowd pan, and cook until just brown on both Side dish, 4 to 6 minutes.