Name: Palomilla (Cuban Steak and Onions)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Latin
Ingredients: 2 pounds (907g) boneless top sirloin steak roast or 6 to 8 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top sirloin steaks (about 2 pounds; 907g); 1 1/4 teaspoons kosher salt, divided; for table salt, use half as much by volume; 1 teaspoon freshly ground black pepper; 2 tablespoons (30g) plus 1 teaspoon (5g) fresh lime juice from 2 limes, divided; 6 medium garlic cloves, grated or finely minced; 1 tablespoon (15ml) plus 1 teaspoon (5ml) neutral oil such as canola or vegetable, divided, plus more as needed; 1 medium white onion (8 ounces; 227g); sliced crosswise into 1/4-inch-thick rings; Cuban black beans and rice

Ingredients

6 serv.

2 pounds (907g) boneless top sirloin steak roast or 6 to 8 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top sirloin steaks (about 2 pounds; 907g)
1 1/4 teaspoons kosher salt, divided; for table salt, use half as much by volume
1 teaspoon freshly ground black pepper
2 tablespoons (30g) plus 1 teaspoon (5g) fresh lime juice from 2 limes, divided
6 medium garlic cloves, grated or finely minced
1 tablespoon (15ml) plus 1 teaspoon (5ml) neutral oil such as canola or vegetable, divided, plus more as needed
1 medium white onion (8 ounces; 227g); sliced crosswise into 1/4-inch-thick rings
Cuban black beans and rice

Instructions

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1 If using a top sirloin roast, slice roast against the grain into six 1/2-inch-thick slices.
2 Lay steak slices 3 inches apart on a cutting board and cover with plastic wrap. Using a meat pounder, flatten slices to an even 1/4-inch thickness. If using pre-sliced beef, pound lightly just to tenderize.
3 Place steaks in a large shallow baking dish or glass storage container. Sprinkle one side of the steaks evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper, and half of the garlic. Drizzle with 1 tablespoon lime juice and rub seasonings into the meat. Flip the steaks and repeat with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining garlic, and 1 tablespoon lime juice, making sure meat is evenly coated.
4 Cover dish tightly with plastic wrap or a lid and refrigerate for at least 30 minutes and up to 4 hours before cooking.
5 In a large stainless-steel skillet, heat 1 tablespoon oil over high heat until just smoking. Working in batches to prevent crowding the pan, add the steaks and cook until browned on each side, 45 to 60 seconds per side. If needed, add an additional 1 tablespoon oil to the skillet between batches. Transfer cooked steaks to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining steaks.
6 In the now-empty skillet, add remaining 1 teaspoon oil and heat over medium-low heat until shimmering. Add the onion, remaining 1 teaspoon lime juice, remaining 1/4 teaspoon salt, and 1 tablespoon water, and cook, lowering heat as needed to avoid scorching, until the onions begin to soften and brown, about 5 minutes.
7 Arrange steaks on serving plates and top with browned onions. Serve immediately, preferably with Cuban black beans and rice.