Place the steaks between two sheets of wax paper and use a meat hammer to make them very thin.

Make a marinade of the juice of one lime (reserving 1 tablespoon for later), 2 of the cloves of garlic, 1 tablespoon of fresh parsley, and salt & pepper to taste. Let marinate in refrigerator for 1 hour.

When ready to cook, take steaks out to come to room temperature. In a large frying pan, heat olive oil over medium-high heat. While reserving marinade, drop the steaks in, one or two at a time, being careful as these steaks will cook fast. Only a few minutes per side is needed for medium-rare. When done, take out and set on a plate to keep warm with foil covering while you finish up with the sliced sauteed onion.

Pour the leftover marinade into the same frying pan in which you cooked the steaks. Add the tablespoon of butter, remaining tablespoon of lime juice and last clove of minced garlic to the pan. Deglaze the pan by stirring up all of the bits from the bottom and sides of the pan. Toss your onion slices into the pan and saute until they are golden in color. When done, transfer your onion slices and marinade juices and top your steaks with this mixture. Garnish with remaining 1 tablespoon of fresh parsley.

This is usually served with white rice, black beans, fried plantains and fresh lime sections.