This is the popular Steak as served in Cuban Miami
- 2 boneless sirloin steaks, sliced very thin, 10 to 12 0z each
- Juice of 1 lemon
- 3 Cloves of garlic, mashed
- 1/2 cup of diced white onions
- 1/4 cup chopped fresh parsley
- 1 tablespoon of
Rub the chopped garlic on the surface of both steaks, add the lemon juice, cover with plastic wrap and let stand (marinade) in the refrigerator for about 30 minutes. Heat the olive oil a shallow frying pan, add salt to steaks and place on pan, quickly cooking on both sides until done.
Place cooked steaks on serving plates and top with chopped parsley and onion. Garnish with a wedge of lemon.
Serve with white rice and fried Julianne potatoes.
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