Bistec de Palomilla — Thin Top Sirloin Under a Mountain of Onions

Ingredients

• 1¼ lb Top Sirloin, pounded to ¼ inch
• 6 cloves garlic, minced
• ⅓ cup lime juice
• 1 tsp ground cumin
• 2 large onions, sliced into rings
• 3 tbsp olive oil
• 3 tbsp chopped parsley
• 1 tsp salt
• ½ tsp black pepper

Method

1. Mix the garlic, lime juice, cumin, salt, and pepper and pour it over the pounded Top Sirloin. Marinate 30 minutes at room temperature — much longer and the lime starts cooking the meat.
2. Cook the onion rings in 2 tbsp olive oil over medium heat with a pinch of salt for 10 minutes, until floppy and edged with gold. Slide them onto a plate.
3. Blot the Top Sirloin dry and sear in the remaining oil over high heat, 60–90 seconds a side. Thin steak goes from perfect to shoe leather in the time it takes to answer a text.
4. Return the onions to the pan with any marinade left in the bowl and let it bubble for 30 seconds to make a quick pan sauce.
5. Pile the onions over the Top Sirloin, shower with parsley, and serve with white rice and black beans.