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Palomilla Steaks




Source of Recipe


Rachael Ray
Palomilla Steaks



2 tablespoons vinegar
6 tablespoons EVOO – Extra Virgin Olive Oil, divided
2 cloves garlic, minced
1 teaspoon marjoram or oregano
2 tablespoons finely chopped cilantro
1 teaspoon cumin
4 pieces 8- to 10-ounce top sirloin steaks, very thinly sliced
Salt and pepper
2 onions, very thinly sliced
1/2 cup beer or chicken stock
4 tablespoons butter
1/4 cup parsley, finely chopped
Juice of 2 limes




In a shallow dish, combine vinegar, 1/4 cup EVOO, garlic, marjoram or oregano, cilantro and cumin. Pat steaks dry, if they are not 1/4 inch thick or thinner, pound them out with a mallet. Season meat with salt and pepper and turn in the marinade. Let the meat marinade 4 hours, refrigerated. Bring meat back to room temperature.
Heat a skillet over medium heat with 2 tablespoons EVOO. Add onions, season with salt and pepper, and cook until very tender, about 20 minutes.

When onions are just about tender, heat cast iron skillet over medium-high heat to high heat. Shake off excess marinade as you cook steaks to crispy, 2 minutes on each side. Cook steaks in batches so you do not overcrowd the pan. Keep on warm platter. When steaks are cooked, turn off heat and add butter to the pan and melt it, stir in parsley and juice of 2 limes.