1. Place the meat into a large pot and cover with the water. Add 1 teaspoon of
salt, about half of the minced garlic, and the chopped onion,.
2. Bring the mixture to a boil over medium-high heat. Then reduce to medium-
low heat, and cook uncovered for 60 to 90 minutes until the meat is tender,
adding additional water as needed to make sure the meat doesn’t dry out.
3. Remove meat from pot and allow to cool. Cut the meat as necessary to yield
6 steaks. Using the spiked end of a meat mallet, carefully pound the cooked
meat to about ½ ” thickness. The flattened meat should have a shredded
appearance. Transfer the pounded steaks into a large baking dish, then add
the remaining garlic, oregano, bay leaf, lime juice, and 1/2 teaspoon of salt,
spreading evenly over the steaks. Refrigerate and marinate the meat for 2 to 3
hours. When you’re ready to cook, remove the steaks from marinade and pat
dry with paper towels, making sure no bits of garlic remain.
4. Lightly grease a large skillet with vegetable oil and heat over high heat. (Be
careful not to overheat ,:he oil, but the pan needs to be hot enough to allow
you to sear the meat.) Working in batches, take 1 or 2 of the steaks at a time
and sear about 1 to 2 minutes per side until the meat is browned and has a
crispy texture on the outside. Remove and set aside. (Using a paper towel,
carefully regrease the skillet between batches as necessary.)
5. Once all steaks are seared and set aside, wipe the skillet with a paper towel,
add 1 tablespoon of olive oil to the pan and heat over medium-high heat.
Saute the onions in the pan for about 4 to 5 minutes or until the onions are
6. Pour the sauteed onions over the steaks and serve the steaks with lime wedges