Cuban Marinated Steak (Bistec de Palomillo)

By á-708

Ingredients

• 4-6 top round or other flavorful steaks, 4 to 6 oz (110-170 g) each, pounded to a thickness of 1/4 inch (5 mm)
• 2-3 cloves garlic, finely chopped
• Juice of 2 limes
• Salt and freshly ground pepper to taste
• 4 Tbs (60 ml) olive oil
• 1/2 onion, finely chopped
• 1/4 cup (60 ml) chopped parsley

Preparation

Step 1

Sprinkle the steaks with garlic, lime juice, salt, and pepper and marinate in the refrigerator for 1 to 2 hours. Remove the steaks from the marinade and pat dry, reserving the remaining marinade. Heat the oil until it is very hot in a large heavy skillet over moderate heat. Saute the steaks for 2 to 3 minutes on each side. Transfer the steaks to a serving platter and keep in a warm oven. Add the onion and reserved marinade to the skillet and saute until the onion is slightly wilted, about 3 minutes. Garnish the steaks with the onion and parsley and serve immediately. Serves 4 to 6.