Cuban Steak (Bistec Encebollado)
- 2 lbs sirloin steaks (about 8 ounces per serving)
- 1/4 cup fresh lime juice
- 4 large onions, sliced thin
- 3 garlic cloves, minced
- black pepper
- adobo seasoning
- fresh cilantro, chopped, for garnish
- olive oil (for sauteing onions and steak)
- Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
- Heat a small amount of oil in a frying pan at low heat. Saute onions briefly! They should still be slighty crisp. Remove onions.
- Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Saute the garlic for one minute in a small amount of olive oil, . Add steaks and saute to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
- Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.
sirloin, lime juice, onions, garlic, black pepper, fresh cilantro, olive oil
Taken from www.food.com/recipe/cuban-steak-bistec-encebollado-373123 (may not work)