Bistec Encebollado – Steak & Onions

Prep time: 20 min

Cook time: 40 min

Ingredients:

¼ cup GOYA® Distilled White Vinegar, or GOYA® Lemon Juice

1 tsp. GOYA® Adobo with Pepper

1 tsp. GOYA® Minced Garlic

¼ tsp. dried oregano leaf

2 tbsp. GOYA® Corn Oil

6 4-6-oz. cube steaks, pounded to ¼” thickness

3 large yellow onions, sliced into ¼” rounds

Directions:

1. In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs.

2. Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes.

3. Evenly divide meat among serving dishes; top with onions and drizzle with sauce.