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Cuban Fried Steak (Bistec De Palomilia)

Source of Recipe

"Memories of a Cuban Kitchen" by Mary Urrutia Randelman 1992


Recipe Introduction

In the Cuban kitchens, this is the most popular way to prepare steaks.

List of Ingredients

6 Top Round Steaks (4 to 6 oz)
2 Cloves Garlic, finely chopped
Juice of 2 limes
Salt & freshly ground black pepper to taste
1 medium Onion, finely chopped
2 Tablespoons Fresh parsley, finely chopped
3 to 4 Tablespoons Pure Spanish Olive oil or butter


Recipe

Pound the steaks on both sides, using a mallet, until 1-inch thin. Season with garlic, lime juice, salt and pepper, and allow to marinate at least 1 hour, refrigerated.

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.

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.