Return to Main Recipes Page/Return to Home Page

Steak, Cuban I (Bistec de Palomilla) (M, KLP, TNT)
Source: "Memories of a Cuban Kitchen," by Mary Urrutia Randelman
Serves: 6

6 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 olive oil
1 medium onion, finely chopped by hand
3 tablespoons fresh parsley, finely chopped by hand

Pound the steaks on both sides, using a mallet, until 1/4" thick.

Slice meat thin. Season with garlic, lime juice, salt, and pepper, and allow to marinate at least 1 hour, refrigerated.

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.

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.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A