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Bistec Encebollado (Steak and Onions)



In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil.
Mix together to form paste and rub the paste on both sides of the steak.
Heat a large non-stick skillet over medium-high heat.
Add one tablespoon of olive oil.
Add the steaks and cook until browned, about 2 minutes per side.
Remove to a plate and set aside.
Add the last tablespoon of olive oil to same skillet and reduce heat to medium.
Add the sliced onion, stirring frequently to scrape up any browned bits.
Cook until onions are soft, about 10 minutes.
Stir in apple cider vinegar.
Slice steak into thin strips and return meat and any juices back to skillet with onions.
Stir to heat through.