Bistec Encebollado (Puerto Rican Steak and Onions)

I spent a semester in Mexico and the family I lived with made a recipe similar. The mom of the family, Ariana, was an amazing cook. I learned a lot from her and simple cooking of Mexican food. 

This was a good recipe. I didn't use sofrito because I'm not a fan. I think that was a mistake. It would have added more flavor to this. Without it, it was still good, but it might be better with it. 

I also didn't read the instructions thoroughly. I was sure it was fry in a shallow pan and voila. Apparently I was supposed to boil it for 30-40 minutes. That just seems odd. I fried up the onions a little at first. Took them out and then fried up the steaks. Tossed the onions back and and served it. 

Whether you follow the recipe instructions or not, this was a decent meal. 

Bistec Encebollado (Puerto Rican Steak and Onions)

Recipe from The Noshery

Serves 4

• 2 pounds cube steak, thinly sliced
• 1/2 cup olive oil
• 2 tablespoons minced garlic
• dash dried oregano leaves
• 2 large white onions, sliced in rings
• 1/4 cup distilled white vinegar
• 1/4 cup sofrito
• 1 1/2 cups water
• 1 tsp. salt

Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).

Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.