Bistec de Palomilla

Ingredients

Fresh parsley

1/4 cup, chopped (for garnish)

Onion

1 large, sliced

Olive oil

2 tablespoons

Black pepper

1 teaspoon, freshly ground

Salt

1 teaspoon

Garlic

4 cloves, minced

Orange juice

1/2 cup, freshly squeezed

Lime juice

1/4 cup, freshly squeezed

Thin-cut beef steak

1.5 pounds

Instructions

1. In a medium bowl, whisk together the lime juice, orange juice, minced garlic, salt, and black pepper to create a flavorful marinade.
2. Place the thin-cut beef steaks in a shallow dish and pour the marinade over them, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Remove the steaks from the marinade, allowing any excess to drip off, and carefully place them in the hot skillet. Cook for about 2-3 minutes on each side, or until they reach your desired level of doneness (medium rare is recommended).
5. Once cooked, transfer the steaks to a plate and let them rest for a few minutes to allow the juices to redistribute.
6. In the same skillet, add the sliced onion and sauté for 5 minutes, or until softened and lightly caramelized. Stir occasionally to prevent burning.
7. To serve, place the bistec de palomilla on a platter, top with the caramelized onions, and garnish with chopped fresh parsley. Enjoy your delicious Bistec de Palomilla with a side of white rice and black beans for an authentic Cuban experience.