Cut the steak into pieces the size desired for serving. Place these
pieces on a meat board and sprinkle liberally with flour. With a wooden
corrugated mallet beat the flour into the steak. Fry the steak in a pan
with olive oil. In another frying pan, at the same time, fry three
good-sized onions and three green peppers. When the steak is cooked
sufficiently put it to one side of the pan and let the oil run to the
other side. On the oil pour sufficient water to cover the meat and add
the onions and peppers, letting all simmer for a few minutes. Serve on
hot platter.
Spanish mode of cooking rice is savory and most palatable, and Mrs.
Vallejo's recipe for this is as follows: