Palomilla Steak

Place the steak between sheets of waxed paper. Pound thin with a meat mallet or rolling pin.

Heat the olive oil in a skillet over medium-high heat. Add the steaks, in batches if needed, and cook for one minute per side. Remove the steaks to a plate and keep warm.

Add the lime juice to the pan and stir quickly to deglaze the pan. Turn the heat to low and add the butter and garlic. Cook, stirring constantly, until the liquid is heated. Do not let the butter burn.

Pour the butter sauce over the steaks. Season as desired with salt and pepper. Garnish with fresh lime slices, if desired.