Palomilla Steak

Filed under Beef Cuban

Servings: 6

From Three Guys From Miami, contributed by Patricia Perez, Tampa. The most typical steak served in Cuban restaurants. If you don't have a Cuban butcher, have your butcher slice sirloin no more than 1/4 inch thick, or pound out a thicker slice with a meat hammer or rolling pin.

Ingredients

6 Sirloin steak, thin-sliced, boneless
4 tbsp Butter
1 Lime, large, juice of
2 tbsp Olive oil, for frying
3 clove Garlic, peeled and minced
Salt, to taste
Black pepper, freshly ground, to taste

Directions

In a large frying pan, heat the olive oil over high heat. Just before the oil starts to smoke, add the steaks two or three at a time. Be very quick; cook each side no more than one minute, less if you like your meat rare.
Remove the steaks, take the pan off the heat and quickly add the lime juice to deglaze. Add the butter and garlic. Return to low heat and cook just long enough to heat through, without browning the garlic.
Pour the sauce over the steaks and serve with fresh lime sections.

Marble's note: I cook my steaks with slices of onion added to the sauce, for about two minutes in the sauce, to get the lime flavor into the meat.