Have the butcher flatten the steaks, or do it yourself with a meat cleaver. Season to taste with salt and pepper on both sides. Place in a bowl and pour in the orange juice. Cover, and refrigerate overnight, turning once or twice.
Lift the steaks out of the adobo (marinade) and pat dry. Reserve the adobo. Heat the lard or oil in a heavy frying pan and sauté the onions and garlic with th