Name: Palomilla
Total time: 55 min
Ingredients: 2 tablespoons unsalted butter; 3 cups (¼-inch-thick) sliced onions; 1 1/4 teaspoons table salt , divided; 3 garlic cloves , minced; 1 1/2 pounds skirt steak , trimmed and cut with grain into 3-inch portions; 1 teaspoon pepper; 2 tablespoons vegetable oil; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice

Why This Recipe Works

For this classic Cuban dish, we used tender skirt steak. We cooked the onions until they just started to turn golden brown, imparting a savory sweetness that paired well with the beef flavor and the brightness of fresh lime juice and garlic. Cilantro added a welcome pop of green and a wonderful herbaceous undertone.

Before You Begin

You'll need about three medium onions for this recipe. Try to find skirt steaks with an even thickness throughout to allow for more even cooking. It is difficult to take an accurate temperature on skirt steaks because they are so thin; if you have trouble getting a reading, rely on the times in the recipe. Depending on the length of your whole skirt steaks, you will get anywhere from five to eight portions once the steaks are cut into 3-inch sections. Fresh lime juice is essential here. You'll need a 12-inch nonstick skillet with a lid for this recipe.

Instructions

Melt butter in 12-inch nonstick skillet over medium heat. Add onions and ½ teaspoon salt. Cover and cook, stirring occasionally, until onions have softened, about 10 minutes. Uncover and continue to cook until onions begin to brown, about 2 minutes longer. Add garlic and cook until fragrant, about 2 minutes. Transfer to bowl and tent with aluminum foil. Wipe skillet clean with paper towels.

Pat steaks dry with paper towels and sprinkle with pepper and remaining ¾ teaspoon salt. Heat oil in now-empty skillet over high heat until just smoking. Add steaks and cook, without moving them, until well browned on first side, about 3 minutes.

Flip steaks and cook, without moving them, until browned on second side and registering 130 to 135 degrees, about 2 minutes. Transfer steaks to carving board, tent with foil, and let rest for 10 minutes. Pour off fat from skillet. Add onion mixture to now-empty skillet, cover, and let sit off heat to rewarm while steaks rest.

Stir cilantro and lime juice into onion mixture. Slice steaks thin against grain and transfer to platter. Spoon onion mixture over top. Serve.