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| Bistec De Palomilla (Cuban Fried Steak) Recipe |
Category: Ethnic / Cuban
Rating:
4.00
Servings: 6
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Ingredients
6 top round steaks, 4 to 6 ounces eac; h
2 cloves garlic, finely chopped
1 juice of 2 limes
1 salt and freshly ground black peppe; r to taste
3 to 4 tablespoons pure spanish olive; oil or salted butter
1 medium onion, finely chopped by hand
3 tablespoon fresh parsley, finely chopped by ha; nd
1 lb the steaks on both sides, using a m; allet, until 1/4-inch
Cooking Directions:
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
cuban,archived,beef/veal,update
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