Cuban Fried Steak (Bistec de Palomilla)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 top round steak, 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-size onion, finely chopped by hand
3 tablespoons fresh parsley, finely chopped by hand



1 Pound 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.

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