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

Ingredients

      6 ea top round steaks, 4 to 6
           -ounces eac; h
      2 ea cloves garlic, finely
           -chopped
      1    juice of 2 limes
      1    salt and freshly ground
           -black peppe; r to taste
      3 ea to 4 tablespoons pure
           -spanish olive; oil or salte
      1 md onion, finely chopped by
           -hand
      3 tb fresh parsley, finely
           -chopped by ha; nd
      1 lb the steaks on both sides,
           -using a m; allet, until 1/4

Instructions

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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