Bistec De Palomilla - cooking recipe

Ingredients

2 lbs cube steaks, cut into 4-6 pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 limes, juice of
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, roughly chopped
2 tablespoons finely chopped parsley
white rice, for serving

Preparation

Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.
When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and saute until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.
Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.
Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.