Bistec Encebollado (Steak and Onions)

By garciamoss

Ingredients

• 2 pounds skirt steak, trimmed of fat
• 2 tablespoons minced garlic
• Dash dried oregano leaves
• 3 tablespoons adobo seasoning (equal parts garlic powder, onion powder, round cumin, and salt) divided
• 2 large white onions, sliced into thin rings
• 1/4 cup plus 3 tablespoons distilled white vinegar
• 1 1/2 cups chicken stock or broth
• 2 tablespoons unsalted butter, divided
• olive oil

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Make the adobo by mixing together the garlic and onion powders, cumin and salt.

2. Trim the meat and pound until it's about a ¼-inch thick. Cut into medallions and place in a large freezer bag. To the bag, add 2 tablespoons adobo seasoning, a few glugs of olive oil, 3 tablespoons vinegar, garlic and oregano. Close the bag and mix to coat the meat. Marinate in the refrigerator for 1-12 hours (on the shorter side if you use a more tender cut of meat).

3. Slice the onions into thin rings on a mandolin or with an extremely sharp knife. In a saute pan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Add onions and saute until golden brown. Add chicken stock, vinegar and the remaining adobo.

4. Meanwhile, heat another saute pan and add olive oil to coat bottom. When pan is hot, add 2-3 steak medallions, not crowding the pan, and cook on each side for about 2 minutes. Remove and keep warm as you repeat with additional medallions.

5. Serve steak medallions topped with sauteed onions and a few tablespoons of sauce and serve immediately.