Bistec Encebollado (Steak and Onions)
Ingredients:
2 pounds beef top round, cut into thin slices
1/2 tablespoon salt & black pepper or Homemade Adobo to taste
1/3 cup white vinegar
1 cup olive oil
1/2 cup manzanilla olives, sliced
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
3 cloves garlic, peeled and chopped
1 cup green bell pepper strips
2 cups Spanish yellow onion slices
Directions:
Pound meat to tenderize it.
Season with adobo.
Combine vinegar and 3/4 cup olive oil.
Add olives, oregano, cumin and garlic; set aside.
In nonstick skillet, heat remaining 1/4 cup of oil and saute pepper and onion lightly.
Remove pepper and onion with slotted spoon and set aside.
Reheat oil remaining in skillet until very hot and sear beef on all sides.
Return pepper and onion to skillet with meat.
Pour oil-and-vinegar mixture over meat.
Cook over medium to low heat, partially covered, for 20 minutes, or until the meat is
tender.
Ingredients:
2 pounds beef top round, cut into thin slices
1/2 tablespoon salt & black pepper or Homemade Adobo to taste
1/3 cup white vinegar
1 cup olive oil
1/2 cup manzanilla olives, sliced
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
3 cloves garlic, peeled and chopped
1 cup green bell pepper strips
2 cups Spanish yellow onion slices
Directions:
Pound meat to tenderize it.
Season with adobo.
Combine vinegar and 3/4 cup olive oil.
Add olives, oregano, cumin and garlic; set aside.
In nonstick skillet, heat remaining 1/4 cup of oil and saute pepper and onion lightly.
Remove pepper and onion with slotted spoon and set aside.
Reheat oil remaining in skillet until very hot and sear beef on all sides.
Return pepper and onion to skillet with meat.
Pour oil-and-vinegar mixture over meat.
Cook over medium to low heat, partially covered, for 20 minutes, or until the meat is
tender.
Puerto Rican Recipes
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