This palomilla steak, marinated in garlicky lime juice and served with sauteed onions, brings the bold flavors of Cuban cuisine right to your kitchen.

Ingredients

• 4 tablespoons olive oil, divided
• 3 tablespoons lime juice
• 4 garlic cloves, minced
• 4 beef top round steaks (4 ounces each), 1/4-in. thick
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium onions, thinly sliced
• 1 tablespoon minced fresh cilantro
• 4 lime wedges

Directions

1. In a shallow dish, combine 2 tablespoons olive oil, lime juice and garlic. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight, turning once.
2. Drain steaks, discarding marinade. Pat dry with paper towel; sprinkle with remaining salt and pepper.
3. Heat 1 tablespoon oil in cast iron pan to medium-high heat. In batches, cook steaks until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2-3 minutes on each side. Remove steak from pan; rest 5 minutes.
4. Add remaining 1 tablespoon oil to pan; reduce heat to medium. Add sliced onion; cook until tender, 6-8 minutes, stirring occasionally. Place onions over steaks, garnish with cilantro and lime wedges.