Preheat a frying pan over medium heat. Add the coconut oil and heat until shimmering. Add the plantains and cook until golden, around 3 minutes. Flip and cook the other side until golden, around 3 more minutes. Transfer par-cooked plantains to a tray. Using the bottom of a ramekin or tortilla press, gently smash each of the plantains into ¼”-thin discs.

Working in batches, return the smashed plantains to the oil and fry until golden brown and crispy, around 2 minutes. Flip and cook the other side until golden brown and crispy, around 2 more minutes.

Transfer the fried plantains to a tray lined with paper towel and lightly season them with salt. Transfer the tray to a 200F oven to keep them warm while you prepare the Bistec de Palomilla.

Using a sharp knife, butterfly the steak medallions in half, leaving one side attached. Open the steaks like a book, cover with a sheet of parchment paper and pound them ¼”-thin with a meat mallet or rolling pin.

In a large bowl, combine the pounded steak, lime juice, orange juice, 1 tablespoon avocado oil, salt, cumin, onion powder, garlic powder, oregano, paprika, and black pepper. Toss well to coat, cover and refrigerate 1 hour to overnight.

Preheat a large cast-iron or stainless-steel frying pan over medium-high heat for around 5 minutes. Add 1 tablespoon avocado oil and heat until shimmering. Carefully add the steak, working in batches if needed to prevent overcrowding the pan, and sear for around 1 minute per side or until browned. Transfer the steaks to a platter and loosely cover with foil to keep them warm.

Return the pan to a medium-low heat, add the onions, season them with a small pinch of salt and cook, stirring regularly, until soft and slightly caramelized, around 4 minutes. Arrange the onions overtop of the steaks and serve immediately