Puerto Rican Bistec Encebollado

• Marinade
• 1/4 cup White Distilled Vinegar
• 1/3 cup Canola Oil
• 1/2 Medium Yellow Onion
• 1/2 packet Sazon
• 1/2 teaspoon Adobo
• 2 Cloves of Garlic, Sliced 1/4" Thin
• Bistec
• 4/5 pound Top Round Steak
• 6 Spanish Olives with Pimento
• 1/4 cup Water
• 1/2 Medium Yellow Onion, Sliced 1/4" Thin

1. Mix together the vinegar, oil, Sazon, Adobo, and garlic. Pour in a marinading dish and toss the onions with the marinade.
2. Ask your butcher to tenderize or pound your steak to about 1/4 inch thick. I have included top round because that's what I found recently most similar to the cut my family traditionally uses. If you have a Latino market, they'll probably have "bistec de bolo" which we use.
3. Add the steak to the onions and marinate in the fridge for at least 4 hours for the top round. You may marinate for up to 12 hours.
4. In a large skillet with a lid, add the steak, garlic, marinade, and half the onions (reserve the rest). Add olives plus 1 tbsp olive juice, and water. Bring to a simmer, and cover.
5. Simmer the steak for 30 minutes before adding the rest of the onions from the marinade as well as the other onion half. Cook for another 30 - 45 minutes until the steak is fork-tender and onions are well cooked.

marinade, white distilled vinegar, canola oil, onion, sazon, garlic, bistec, spanish, water, yellow onion

Taken from food52.com/recipes/16502-puerto-rican-bistec-encebollado (may not work)