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
We can track the history of written recipes far back into distant history, certainly as far back into history as the Egyptians, and quite possibly further than that. In practice though, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, we find a couple of recipe books from the fourteenth century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich people of the period. For the next few years, the powerful and rich competed to serve the best banquets, and because of this the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks are highly popular due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Bistec De Palomilla (Cuban Fried Steak) recipe.
