| 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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