Palomilla

• 2 pounds prime sirloin or similar boneless beef steak
• 4 cloves garlic, minced
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups fresh bread crumbs (about 6 slices white bread, crusts removed)
• 3 to 4 tablespoons olive oil

1. If the beef is an inch thick or more, slice it in half horizontally and cut each slice in two to make a total of four steaks.
2. Pound the steaks thin, about a quarter of an inch or less, as if making veal scaloppine or minute steaks.
3. Mix the garlic, oregano, salt and pepper with the bread crumbs and press the seasoned crumbs into both side of the steaks.
4. Heat the oil in a large skillet over a high flame and brown the steaks quickly, about two minutes on each side.
5. Keep the steaks warm on a platter.

prime sirloin, garlic, oregano, salt, black pepper, bread crumbs, olive oil

Taken from cooking.nytimes.com/recipes/2168 (may not work)