Title: Bistec De Palomilla (Cuban Fried Steak)
Categories: Beef
Yield: 6 Servings

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	md	Onion, finely chopped by hand
3	tb	Fresh parsley, finely chopped by hand
1	lb	The steaks on both sides, using a mallet, until 1/4-inch

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

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