Bistec De Palomilla (Cuban Fried Steak) Recipe
Recipe Ingredients
6 each top round steaks, 4 to 6 ounces eac, h
2 each cloves garlic, finely chopped
1 juice of 2 limes
1 salt and freshly ground black peppe, r to taste
3 each to 4 tablespoons pure spanish olive, oil or salte
1 medium onion, finely chopped by hand
3 tbsp fresh parsley, finely chopped by ha, nd
1 lb the steaks on both sides, using a m, allet, until 1/4
Recipe Preparation
1. Slice meat 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
Servings: 6
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