Bistec de Palomilla

Description

Cuban fried steak

• Makes 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 medium onion, finely chopped by hand
• 3 tbsp fresh parsley, finely chopped by hand

Directions

1. Pound the steaks on both sides, using a mallet, until ¼-inch thin.
2. Season with garlic, lime juice, salt, and pepper, and allow to marinate at least 1 hour, refrigerated.
3. Remove the steaks from the marinade and pat dry.
4. 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.
5. Transfer the steaks to a serving platter and keep warm.
6. Add the marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes.
7. Garnish the steaks with the onion and parsley and serve immediately.