Bistec de palomilla (cuban fried steak)

Yield: 6 Servings

Measure Ingredient
6 eaches Top round steaks, 4 to 6 ounces each
2 eaches Cloves garlic, finely chopped
\N \N Juice of 2 limes
\N \N Salt and freshly ground black pepper to taste
3 eaches To 4 tablespoons pure Spanish olive oil or salted butter
1 medium Onion, finely chopped by hand
3 tablespoons Fresh parsley, finely chopped by hand
1 pounds The steaks on both sides, using a mallet, until 1/4-inch
\N 3 minutes on each side.

1. Slice meat thin. Season with garlic, lime juice, salt, and pepper, and allow to marinate at least 1 hour, refrigerated.

2. Remove the steaks from the marinade and pat dry. In a large frying pan, heat the oil over medium heat until very hot, and brown each steak for 2 to

3. Transfer the steaks to a serving platter and keep warm. Add the marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion and parsley and serve immediately. Makes 6 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) BISTEC DE PALOMILLA Cuban Fried Steak

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