Bistec de palomilla (cuban fried steak)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Top round steaks, 4 to 6 ounces each |
| 2 | eaches | Cloves garlic, finely chopped |
| Juice of 2 limes | ||
| 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 |
| 3 | minutes on each side. | |
Directions
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