Palomilla (Cuban Steak and Onions)

2 pound s (907 g) boneless top sirloin steak roast or 6 to 8 store-bought pre-sliced thin (¼- to ⅛-inch-thick) top sirloin steaks (about 2 pounds; 907g)

1 ¼ teaspoon kosher salt, divided; for table salt, use half as much by volume

1 teaspoon freshly ground black pepper

2 t ablespoons (30g) plus 1 teaspoon (5g) fresh lime juice from 2 limes, divided

6 medium garlic cloves, grated or finely minced

1 tablespoon ( 15 ml) plus 1 teaspoon (5ml) neutral oil such as canola or vegetable, divided, plus more as needed

1 medium white onion (8 ounces; 227 g); sliced crosswise into ¼-inch-thick rings

Directions at seriouseats.com

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