Beef, Mexican - Spanish

Cuban Fried Steak (Bistec De Palomilia)

  • 6 Top Round Steaks (4 to 6 oz)
  • 2 Cloves Garlic, finely chopped
  • ~ Juice of 2 limes
  • ~ Salt & freshly ground black pepper
  • ~ To taste
  • 1 medium Onion, finely chopped
  • 2 tablespoons Fresh parsley, finely chopped
  • 3 to 4 tablespoons Pure Spanish Olive oil or butter

    • In the Cuban kitchens, this is the mostpopular way to prepare steaks.

    1. Poundthe steaks on both sides, using a mallet, until 1-inch thin. Season with garlic, lime juice, salt and pepper, and allowto 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 withthe onion and parsley and serve immediately.

    Makes 6 servings.

    From "Memories of a Cuban Kitchen" by Mary Urrutia Randelman 1992

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, NY. 

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