Bistec Encebollado–Steak & Onions

By carvalhohm2

Ingredients

• 1/4 cup Distilled White Vinegar, or Lemon Juice
• 1 tsp. GOYA® Adobo with Pepper
• 1 tsp. Minced Garlic
• 1/4 tsp. dried oregano leaf
• 2 tbsp. Corn Oil
• 6 4-6-oz. cube steaks, pounded to 1/4” thickness
• 3 large yellow onions, sliced into 1/4” rounds

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from goya.com

Preparation

Step 1

1. In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs.

2. Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes.

3. Evenly divide meat among serving dishes; top with onions and drizzle with sauce.