Title: Bistec de palomilla (cuban fried steak)
 Categories: Beef/veal, Cuba, Update, Archived
      Yield: 6 Servings
 
      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
 
  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