Cuban steak / Bistec de palomilla

Wash the steak and place it on a cutting board.

Use a mallet to tenderize the steak until it is almost see-through when held up to the light.

Slice the onion into medium-sized slices.

Add cumin, oregano, salt, and pepper to the steak for seasoning.

Add 2 large garlic cloves to the steak, noting that they are large and can be equivalent to 3 smaller cloves.

Add homemade moho marinade made from sour oranges to the steak.

Marinate the steak in the refrigerator for at least 1 hour, preferably overnight.

Heat a pan until very hot and add olive oil.

Pat dry the steaks before adding them to the pan to avoid steaming.

Cook the steaks in the hot pan, flipping them after a few minutes until cooked to desired doneness.

Add the sliced onions to the pan and cook until they are soft.

Return the cooked steak to the pan with the onions and let them cook together for about 5 minutes.

Finish the steak with a squeeze of lime juice and pour leftover juice over the steak for added flavor.

Serve the steak with Cuban black beans and plantains.

Equipment Needed

Spice Level: