| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cuban | Archived, Beef/veal, Cuba, Update | 6 | Servings |
INGREDIENTS
| 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 | Onion, finely chopped by | |
| hand | ||
| 3 | T | Fresh parsley, finely |
| chopped by hand | ||
| 1 | lb | The steaks on both sides |
| using a mallet until | ||
| 1/4-inch |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 168.5mg
Potassium: 153.8mg
Carbohydrates: 4g
Fiber: 1.8g
Sugar: <1g
Protein: 1.8g