6 each top round steaks, 4 to 6 ounces eac, h
2 each cloves garlic, finely chopped
1 juice of 2 limes
1 salt and freshly ground black peppe, r to taste
3 each to 4 tablespoons pure spanish olive, oil or salte
1 medium onion, finely chopped by hand
3 tbsp fresh parsley, finely chopped by ha, nd
1 lb the steaks on both sides, using a m, allet, until 1/4
Directions
1. Slice meat 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
Servings: 6 servings
Bistec De Palomilla (Cuban Fried Steak) Recipe brought to you by Recipe Ideas
Categories: Cuban; Meat
The History of Recipes
Academics have traced the existance of recipes far back into history, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these ancient recipes were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics are a few tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including some that we all recognise such as thyme, mint and parsley. As our culinary historical trip moves on a few more years we find two interesting cookery books published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals eaten by the rich. In the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab cuisine, including rosemary and coriander. These new spices and herbs led to a torrent in books on cooking, some of which are kept safe in private cookery archives. By the arrival of the 20th century, cook books are increasing in popularity as a result of higher levels of literacy, more leisure time and having more disposable income. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bistec De Palomilla (Cuban Fried Steak) recipe.
