Bistec De Palomilla (cube steak with lime)

By Carla

Adapted from Vivette Castro

Time: 20 minutes plus 1 hour’s marinating.

Ingredients

• 2 pounds cube steak, cut into 4 or 6 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Juice of 3 limes
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large yellow onion, roughly chopped
• 2 tablespoons finely chopped parsley
• White rice, for serving

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.

2. When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.

3. Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.

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