Bistec de Palomilla | Cuban-Style Thin Steak with Garlic and Lime

Place the slices between two sheets of plastic wrap. Using the flat side of a meat mallet, pound from the center outward until they are 4–5 mm thick. Held up to the light, the edges should look slightly translucent; if they tear, they have been pounded too thin.

Pound the garlic and salt together in a mortar until they form a paste. Mix with the lime juice and black pepper. Rub the mixture over both sides of the steaks and refrigerate them on a wide plate in a single layer.

Cut the onion into 2 mm rings, soak them in cold water for 2 minutes, then drain and pat dry. This mellows their sharp aroma while keeping the rings crisp. Coarsely chop the parsley.

Heat a cast-iron or heavy-bottomed pan with the oil over high heat until the oil shimmers and ripples. Add the steaks one at a time; the pan should sizzle loudly. Cook each side for 60–90 seconds, until the edges brown and the center remains pink, then remove immediately. Do not crowd the pan: adding more than two slices at once lowers the temperature and makes the meat release its juices and steam.

Transfer the steaks to warm plates and scatter plenty of raw onion rings and parsley over them. Add a lime wedge to each plate and serve immediately with white rice and fried ripe plantains.