Fried Marinated Steak

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            FOOD FUNNY
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Here's another groaner from Rosemary Zwick of Cape Town,
South Africa

Q: What would happen if pigs could fly?

A: Bacon would go up.

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            TODAY'S RECIPE
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These thin marinated and fried steaks are probably the most
popular way to serve beef in Cuba. The preparation takes a
little time and elbow grease, but they cook in a jiffy.

Fried Marinated Steak (Bistec de Palomillo)

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 onion, finely chopped
1/4 cup (60 ml) chopped parsley

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.
Received on Thu Aug 10 04:09:18 2006