Recipe - Bistec De Palomilla (Cuban Fried Steak)

6 Top round steaks, 4 to 6
ounces each
2 Cloves garlic, finely
chopped
Juice of 2 limes
Salt and freshly ground
black pepper to taste
3 To 4 tablespoons pure
Spanish olive oil or
salted butter
1 md Onion, finely chopped by
hand
3 tablespoon Fresh parsley, finely
chopped by hand
1 pound The steaks on both sides,
using a mallet, until
1/4inch

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 minutes on each side. 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip