I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Cuban	Beef/veal, Cuba, Update, Archived	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	md	Onion, finely chopped by hand
3	tb	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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