Bistec De Palomilla (Cuban Fried Steak)
Yield: 6 Servings
Source: Mary Urrutia Randelman "Memories of a Cuban Kitchen"

6 ea top round steaks, 4 to 6 ounces each
2 ea cloves garlic, finely chopped
juice of 2 limes
salt and freshly ground black pepper to taste
3 to 4 tablespoons pure spanish olive oil
1 md onion, finely chopped by hand
3 tb fresh parsley, finely chopped by hand
1 steak for each person, pounded thin using a mallet, until 1/4 inch 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. Makes 6 servings.