Cuban Fried Steak (Bistec De Palomilia)

6 Top Round Steaks (4 to 6 oz)
2 Cloves Garlic, finely chopped
~ Juice of 2 limes
~ Salt & freshly ground black pepper
~ To taste
1 medium Onion, finely chopped
2 tablespoons Fresh parsley, finely chopped
3 to 4 tablespoons Pure Spanish Olive oil or butter
In the Cuban kitchens, this is the mostpopular way to prepare steaks.

1. Poundthe steaks on both sides, using a mallet, until 1-inch thin. Season with garlic, lime juice, salt and pepper, and allowto 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 withthe onion and parsley and serve immediately.

Makes 6 servings.

From "Memories of a Cuban Kitchen" by Mary Urrutia Randelman 1992