Bistec Encebollado (Thin cut steak smothered in onions)

This is a common dish amongst Latin America and for a good reason, it’s amazing! Growing up in a Salvadoran household, meant I often enjoyed this dish with rice and refried beans on the side. Bistec Encebollade translates to steak smothered in onions...? My mom had two ways of making this dish but my favorite one is the version below. The other version was bistec encebollado en salsa, which involved stewing the steak and onions in a homemade tomato sauce.

How to make bistec encebollado?

Ingredients:

• 2lb thin cut beef bottom round steak or Milanesa cut

• 1 tbsp Mustard

• 1 tbsp Salsa negra (worcestershire sauce)

• 1 tbsp Soy Sauce

• 1/2 tbsp Cumin

• 1/2 tbsp Beef Bouillon

• 1/2 tbsp Garlic paste

• Ground black pepper to taste

• Salt to taste

• 1-2 white onions

• 1 cup water or beef

• 2 tbsp olive oil or preferred fat
  

Instructions:

1. Wash your meat with white vinegar, salt and water.... OR don't.

2. Pat the meat dry and add all the seasonings listed, mix well to coat evenly and let it rest in the refrigerador overnight or minimum 1 hour.

3. Once you are ready to cook the meat prepare the onions. Peal and slice the white onion into onion rings, add mustard and worcestershire sauce, mix well and set aside.

4. In a medium sauce pan at medium heat, add the oil and sear each piece of bistec on both sides until golden brown. Once it's golden brown remove it from the sauce pan and let it rest in a container.

5. When finished searing the meat add in the onions and stir fry for about 5 minutes and add 1 cup of water or beef broth. Cover the sauce pan and let it sautee for about 5 more minutes.

6. Add in the meat and mix well, cover and let is simmer for about 10 minutes on medium heat. Let it cool for a few minutes and enjoy!