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Add a photoServings: 6
Ingredients
- 6 x Top round steaks, 4 to 6 ounces each
- 2 x Cloves garlic, finely minced Juice of 2 limes Salt and freshly grnd black pepper to taste
- 3 x To 4 Tbsp. pure Spanish extra virgin olive oil or possibly salted butter
- 1 med Onion, finely minced by hand
- 3 Tbsp. Fresh parsley, finely minced by hand
- 1 lb The steaks on both sides, using a mallet, till 1/4-inch
Directions
- 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 till very warm, and brown each steak for 2 to 3 min on each side. 3. Transfer the steaks to a serving platter and keep hot. Add in the marinade and onion to the pan and cook till the onion is slightly wilted, 3 to 4 min. Garnish the steaks with the onion and parsley and serve immediately.
- Makes 6 servings Mary Urrutia Randelman "Memories of a Cuban
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 6 servings | |
| Calories 9 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 38mg | 1% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.72g | 0% |
| Protein 0.29g | 0% |
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