BISTEC ENCEBOLLADO (STEAK WITH ONIONS)

Bistec Encebollado (Steak With Onions) image

Provided by Michelle Figueroa

Categories Steak

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs beef steaks, thinly sliced
1/2 cup olive oil
2 tablespoons garlic, minced
1 dash dried oregano leaves
2 large white onions, sliced in rings
1/4 cup distilled white vinegar
1 cup beef stock or 1 cup water
1 teaspoon salt

Steps:

Place beef steak, olive oil, garlic, oregano, onion, white vinegar, beef stock, and salt in a gallon-size plastic bag.
Turn until all the ingredients mix together.
Refrigerate at least 4 hours or a couple of days (or freeze for later use).
Place contents of bag in a heavy skillet and bring it to a boil.
Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.
Serve with white rice and fried plantains.

Nutrition Facts : Calories 281.9, Fat 27.2, SaturatedFat 3.8, Sodium 809.1, Carbohydrate 8.4, Fiber 1.4, Sugar 3.2, Protein 1.8