Bistec De Palomilla (cuban Fried Steak) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 each: Top round steaks, 4 to 6 ounces each
2 each: Cloves garlic, finely chopped
Juice of 2 limes,
Salt and freshly ground black pepper to taste,
3 each: 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
1 lbs: The steaks on both sides, using a mallet, until 1/4-inch
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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