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Cuban Palomilla Steak

Name: Cuban Palomilla Steak
Yield: Serves 4
Cuisine: Cuban
Ingredients: 2 lb top sirloin or top round, sliced thin (1/4 to 3/8 inch) and pounded thinner; 1 cup sour orange juice (bitter oranges if you can find them, otherwise 2/3 cup orange juice + 1/3 cup lime juice); 10 garlic cloves, smashed (lots, that's the point); 1 large onion, sliced thin (goes in the marinade and on top later); 1 pinch azafrón; 1 1/2 tsp ground cumin; 1 1/2 tsp dried oregano; Salt and pepper

Thin-cut sirloin in sour orange and garlic, seared hard and fast, topped with the marinated onions. Eaten faster.

Time: 20 min, plus 2+ hr marinadeYield: Serves 4By: Serg

The Cook

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Mix the marinade: sour orange juice, smashed garlic, sliced onion, azafrón, cumin, salt, pepper, oregano.
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Marinate the steaks at least 2 hours. Longer is better.
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Get a pan or searing station screaming HOT.
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Sear quickly on each side. These are thin, so it's fast. Don't walk away.
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Top with the marinated onions and serve immediately.
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Serg's Notes

These amounts are at my bold profile. Don't overcomplicate this one. It's a classic quick-cook steak and the whole point is the citrus, the garlic, and the sear.

White rice, black beans, sweet plantains. That's the move.

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