Bistec de Palomilla is a classic Cuban citrus-marinated and seasoned thin, butterflied top sirloin beef steak that's pan-fried and served with sauteed onions. This dish is typically served with white rice, black beans, and maduros. You will LOVE it!
If the steaks are already thin, you can skip this step. On a cutting board, place steaks between two pieces of plastic wrap. Using a meat mallet, pound the steaks until they're 1/4-inch thin.
In a shallow dish, add the steaks. Pour the mojo marinade and, season with complete seasoning and garlic powder on both sides. Marinate at room temperature for at least 20 minutes but no more than 3 hours.
In a large skillet, heat oil at medium-high heat. Remove steaks from the marinade, shaking off any excess, and place them on the pan. Cook them for 1-2 minutes per side until browned on both sides.
Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.
Serve palomilla steaks with sauteed onions on top and white rice, black beans, and/or maduros. Enjoy!