Palomilla Steak

Jorge:The most typical steak served in Cuban restaurants. If you have access to a Cuban butcher, you have it made.

Glenn: Otherwise get your local butcher to thin slice sirloin steak no more than 1/4 inch thick.

Jorge:You can also get a thicker slice and pound it out with a meat hammer or rolling pin.

Olive oil (for frying)

4 thin-sliced, boneless sirloin steaks (approx. 8 ounces each)

Juice of one lime

4 tablespoons butter

3 cloves garlic peeled and minced

Salt and freshly ground black pepper to taste

In a large frying pan, heat olive oil over high heat. Just before the oil starts to smoke, drop the steaks in, one or two at a time. You have to be very quick! Heat each side no more than one minute -- less time if you like your meat rare.

Once the steaks are cooked, remove the steaks, remove pan from heat and quickly add lime juice to deglaze the pan. Add four tablespoons of butter and the garlic. Return to low heat and cook long enough to heat through, but do not brown or otherwise overcook the garlic. Pour the sauce on the steaks, season with salt and pepper, and serve with fresh lime sections.

Serves 4