Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
Ingredients
- 6 Top round steaks, 4 to 6
- 2 Cloves garlic, finely
- Juice of 2 limes
- Salt and freshly ground
- 3 To 4 tablespoons pure
- 1 md Onion, finely chopped by
- 3 tb Fresh parsley, finely
- 1 lb The steaks on both sides,
Preparation
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
