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A marinade containing acidic
ingredients, such as wine or vinegar, can add flavor to beef and help tenderize
tough cuts. Make enough marinade to completely cover the meat, and place in a
covered non-metal container in the refrigerator. (Alternately, you can place the
marinade and the meat in a tightly sealed plastic bag, turning it occasionally
to cover all sides.) The meat can marinate for at least six hours, but not more
than 24 hours; otherwise, the meat can turn mushy. Marinating for 15 minutes to
two hours can add flavor, but does not tenderize the beef. |
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Cuban Fried Steak
6 top round steaks, 4 oz. each
2 cloves garlic, finely-chopped
juice of 2 limes
salt and freshly ground-black pepper to taste
3 - 4 T. olive oil
1 medium onion, finely chopped
6 T. fresh parsley, finely chopped
Pound the steaks on both sides, using a mallet, until 1/4 inch
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.
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