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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
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	2  10 to 12 oz. Boneless Round or Sirloin Steaks, cut very thin (½" or less)
	2 Tablespoons Olive Oil
	4 cloves Garlic, peeled, mashed and chopped finely
	¼ teaspoon Ac'cent™ Flavor Enhancer
	⅔ cup of sweet Onion, diced
	⅓ cup sweet Onion, finely minced
	3 Tablespoons fresh Parsley, chopped
	Juice of one Lemon
	Ground Black Pepper to taste
	Salt, to taste

Rub the cleaned and trimmed, very thin steaks with the garlic on both sides.
Into a tight ZipLock type bag, place the garlic, rubbed steaks and the lemon juice.
Place the bag into the refrigerator for at least 2 hour, turning and kneading frequently.
Heat a heavy skillet on medium-high heat and add the olive oil.
Heat skillet until oil begins to foam.
Remove the steaks from the bag, discarding the marinating liquid.
Salt on the Ac'cent™ Flavor Enhancer.
Sear the steaks until barely crusty brown on both sides (they are thin; it will not take long).
Two minutes before serving, add DICED onion to the pan to warm, until onion is translucent.
Serve one steak to each plate. Add some of the MINCED onions and a sprinkle of the parsley to each.
Serve with crispy thinly sliced 'home' fries and hot white rice; Tabasco™ sauce.

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