Bistec Encebollado

Ingredients

• 1½ lb thinly sliced beef steak (sirloin or round)
• 2 large yellow onions
• 4 cloves garlic
• 1 medium bell pepper (optional)
• 2 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cumin (optional)
• ½ tsp oregano (optional)
• ½ cup water or beef broth
• 2 tbsp fresh cilantro (optional)

Steps

1. Thinly slice the beef steaks against the grain. Season generously with salt, pepper, cumin (if using), and oregano (if using).
2. Slice onions into thin rings and mince the garlic. If using, slice bell pepper into thin strips.
3. Heat olive oil in a large skillet or pan over medium-high heat. Sear the beef in batches until browned on both sides, about 1-2 minutes per side. Remove beef and set aside.
4. Add the sliced onions and bell pepper (if using) to the same skillet. Sauté over medium heat, stirring occasionally, until softened and caramelized, about 10-15 minutes.
5. Add the minced garlic and cook for another minute until fragrant. Deglaze the pan with white vinegar, scraping up any browned bits from the bottom.
6. Return the seared beef to the skillet with the onions. Pour in the water or beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until beef is tender.
7. Taste and adjust seasoning if needed. Garnish with fresh cilantro if desired.
8. Serve hot, traditionally with white rice and black beans.