← Nouns Cooking · Caribbean

Ingredients

• 800 g thin sirloin or top round steaks, pounded to about 6 mm
• 4 cloves Garlic, crushed
• 2 limes (or 1 sour orange), juiced
• 1 tsp ground cumin
• 1 tsp Dried oregano
• 1 tsp Salt
• ½ tsp Black pepper
• 4 tbsp olive or neutral oil, divided
• 2 Onion, thinly sliced
• 2 tbsp chopped parsley

Method

1. Mix the garlic, lime juice, cumin, oregano, salt and pepper. Rub it over the steaks, cover and refrigerate for at least 30 min, or up to a few hours.
2. Heat 2 tbsp oil in a large frying pan over medium heat and cook the onions for 8–10 min, stirring, until soft and golden. Tip them onto a plate.
3. Wipe the pan, add the rest of the oil and turn the heat to high. Lift the steaks from the marinade and pat dry.
4. Sear the steaks one or two at a time for 1–2 min per side, until browned outside and just cooked inside.
5. Pile the onions back over the steaks, scatter with parsley and serve with a squeeze of lime.

Tips

• Thin steak overcooks fast, so cook in batches over the highest heat and do not crowd the pan.
• Classic plate: white rice, black beans and fried sweet plantains.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Taste the Islands