Trim fat and tendons from steak. Use meat tenderizer according to package directions. Rub steak with garlic and sprinkle with pepper; discard garlic. In a large heavy skillet over medium-high heat, heat oil for 2 minutes or until surface of oil ripples slightly. Reduce heat to medium. Fry steak for 5 minutes or until well browned. Turn and cook 7 to 9 minutes longer for medium or until desired doneness.
Transfer steak to a cutting board; cover to keep warm. In skillet over high heat, boil cream, dill weed and salt, stirring and scraping to loosen browned bits from bottom of skillet, until sauce is thickened and 1 cup remains.
Slice steak thinly across the grain. Place on a serving plate and pour sauce over; garnish with parsley.