Bistec encebollado (Steak with onions)

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Many Dominicans eat their meat cooked over a long period of time until it becomes tender and flaky. This might not be of your preference, but this method is best-suited for very cheap cuts of meat (which is what the “man on the street” can afford), so bear that in mind, and don’t do your prime, $200 cut on this..

Time: 1.5 hrs. Serves: 4

Ingredients:

• 4 lbs  beef cut into 2 inches-wide strips (flank is fine)
• 4 small red onion sliced in strips
• 4 tablespoons of oil
• 1/2 teaspoon of mashed garlic
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of vinegar
• 1/2 teaspoon of oregano
• Granulated sea salt

Preparation:

1. Cut the meat into strips. Sprinklewith pepper, salt and oregano and rub with the garlic,marinate for at least an hour (several hours in the fridge is best) . In a pot heat half the oil and sautee the onions until they become transparent. Add the vinegar and simmer over very low heat until all the liquid has evaporated. Remove from the pan and reserve.
2. In the same pan add the steaks and pan fry until the meat is of your liking (this may take up to an hour). Remove the steaks from the pan and reserve. Add the onions to the pan to reheat them.
3. Serve with arroz blanco, a side dish (or salad) and beans.

Main ingredients: beef