[MaugleeRobins]

After so many years I finally figured out to prepare thin cut steak so that it comes out juicy and tender. This dish by all accounts is a staple in Spanish speaking countries because I have had it Spain and many different Hispanic restaurants in Orlando.

First one wants to pick the regular meat "pasado por la maquina" but with as little as "seams" of connective(?) tissue or whatever it is. These parts and the areas next to it are always the toughest part. Seasoning is done the traditional way and is not big deal and can be done in less than an hour. The real secret is to cook the steak at a very low temperature in a skillet with very little oil so that it's bastes in it's own juices. As soon as the inside color goes from pink to grey brown it needs to be removed (although honestly it can be removed early). The point is to remove it a soon as possible in order that it not dry out and overcook. The result is much of the steak can be cut with a fork and is quite juicy. Throw in some sauteed onions a la dominicana and tostones and a green salad and you have a tasy meal. Buen provecho!