This was one of mom's dinner tradition, she would make spaghetti with sauce and then the roasted meat to go with it. Now I do this for my family. My husband looks forward to it when I cook this.
6-8 thin slices of beef cutlets
2 garlic cloves minced
1/3 cup olive oil
1/4 cup balsamic vinegar
salt to taste
2 tablespoons fresh parsley chopped
In a nonstick skillet on high heat, cook the beef on both sides about 2 minutes on each side. You will notice that the beef will produce water while you cook the beef, don't worry because that's a good thing.
Remove beef and place it in a bowl. Keep the heat high and let the water dry off, you will see it will look like the skillet is burned, that's the way you want it. Place the beef back in the skillet and cook on both side with the brown dry juices sticking to the beef and burn it just a little bit. Remove the beef and place in the same bowl you will see juices from the beef in the bowl do not remove it, add all the ingredients to the beef and mix well. Serve on the side with some of the juice on top.
Serve with italian bread.