Sunday, December 09, 2007

Bistec Encebollado



Beef and Marinade:

1 1/2 lbs thinly sliced top round
1/2 cup white vinegar
3 cloves of garlic
2 tablespoon oregano
1 tablespoon olive oil
1 tablespoon salt
2 teaspoons adobo
1 teaspoon pepper

Onions:
2 large onions, thinly sliced into rings and separated
1 tablespoons olive oil
3 tablespoons vinegar

In a large bowl mix all the marinade ingredients minus the beef. Whisk until thoroughly mixed.

Add in the beef and stir until the beef is coated. Note: This is not a runny marinade. Place in refrigerator for 20 minutes.

Heat a large skillet to medium. Add in the olive oil, vinegar, and onions. Sautee until onions become translucent, about 10 minutes. Add in the beef and cook until browned. Adjust seasonings if needed.

Serve with onions and sauce drizzled on top, accompanied with rice and beans, a baked potato, or other vegetable.






Until next time,
<3>

4 comments:

Bakin Rapscallion said...

I just got back from a holiday party...I wish you catered that event...really...the food was so plain jane...anyway, I don't know if it's the nonstop holiday cocktails I consumed, but damn that looks delicious...your atomic...kaboom!

"Bistec" is one of my favorite dishes...give me a generous portion of Arroz Moro with that Jess...and I'll be as loyal as a puppy dog.

Jessica said...

Hahaha! I should move on to catering some day. That'd be fun. Glad you enjoyed the post today :)

vorilee said...

You have some amazing recipes posted here ma'am





http://vorilee.typepad.com

Love, Libel

Anonymous said...

This was absolutely delicious, served with white rice and salad. Thanks Jessica.