Bistec de Palomilla

Adapted from Katia’s cousin, Vivette Castro.

2 pounds round steak or sirloin, pounded with a meat tenderizing mallet, or cubed at the grocery store or butcher, and cut into four or six pieces.
Juice of three limes
Four cloves of garlic
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion


1. Mince garlic. Season steaks with salt and pepper. Put steaks, the juice from two limes and garlic in a gallon bag with a zipper closure or, alternatively, in a shallow glass pan or plate. Marinate for at least an hour. 

2. When ready to cook, roughly chop onion. Put oil and butter in a heavy frying pan and set over medium heat. When the butter stops foaming, add onions and sauté until soft and just starting to turn color, about five minutes. Remove onions to a bowl, cover with foil and set aside.

3. Turning the heat under the pan to medium-high heat, cook steaks. Add a little more olive oil if needed, and be sure not to crowd meat in pan. Cook about two minutes per side, flipping when the juices come to the surface. Remove to a platter or individual plates.

4.  Add any leftover pan juices to the onions, along with the juice from the remaining lime. Top steaks with onions. Serve with white rice. 

Serves 4 to 6.