Bistec de Palomilla con Cebolla. Cuban-Style Steak with Onions

Ingredients

• 4 thin-cut top sirloin steaks

• 4 garlic cloves, minced or crushed

• Naranja agria (sour orange) marinade or Juice of 2 limes & 2 oranges

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 2 large onions, thinly sliced

• 2 tablespoons olive oil, for the onions

• 2–3 tablespoons dry white cooking wine (optional)

Instructions

1. Season the steaks.
   Place the steaks in a shallow dish and season both sides with garlic, lime juice, salt, and pepper. Let them marinate for about 20–30 minutes.

2. Cook the onions.
   Heat the butter or olive oil in a large skillet over medium heat. Add the sliced onions and cook until soft and lightly golden, about 8–10 minutes. Remove and set aside.

3. Cook the steaks.
   Add a little olive oil to the same skillet and increase the heat to medium-high. Cook the steaks for about 2–3 minutes per side, depending on how thin they are. Palomilla steak cooks quickly, so avoid overcooking it.

4. Add the onions.
   Return the onions to the skillet and pile them generously over the steaks. If using cooking wine, add a small splash to the pan and let everything cook together for another 1–2 minutes.

5. Serve immediately.
   Spoon the onions and pan juices over each steak.

Tip: The onions are a big part of this dish, so use plenty. I like them really soft and slightly golden so they soak up all the garlic, lime, and juices from the steak.