Bistec de Palomilla (Cuban Steak and Onions)

Step 1

If your steaks are already thin and cut into 4 pieces, you can skip this step. If your top sirloin is thick, place it between two pieces of plastic wrap and use a kitchen mallet to pound the steak until it is 1/4-inch thick. Then cut into pieces that will easily fit in your largest skillet.

Step 2

Place the steaks in a shallow baking dish and pour the lime juice over them.

Step 3

Generously season the fronts and backs of the steaks with salt and pepper.

Step 4

Spread the minced garlic over the steaks and arrange the sliced onions on top of and under the steaks.

Step 5

Allow the steaks to marinate in the refrigerator for 30 to 60 minutes.

Step 6

In a large skillet, heat oil over medium-high heat.

Step 7

Shake the onions and excess marinade off the palomilla and place in the skillet, making sure they don't overlap. You may need to work in batches.

Step 8

Cook the palomilla on each side for 1 to 2 minutes until the outside is browned. Transfer to a serving platter and cover with aluminum foil while you cook the onions.

Step 9

Once all of the steaks have been cooked, drop the heat to medium-low and add the onions to the skillet.

Step 10

Saute for 2 to 3 minutes until they have softened. Serve the onions on top of the palomilla steaks and enjoy!