29 January, 2008

Bistec Encebollao - Vinegar Steak

Prep: 15 minutes plus 4 hrs refrigerating. Can be made a couple of days in advance (or frozen for later use).
Servings: 3-4


  • 2 pounds beef steak, thinly sliced
  • 1/2 cup olive oil
  • 2 Tbs minced garlic
  • dash dried oregano leaves
  • 2 large white onions, sliced in rings
  • 1/4 cup distilled white vinegar
  • 1 cup beef stock or water
  • 1 tsp salt


  1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).
  2. Dump contents of bag in a heavy skillet and bring it to a boil. Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.
Serve with white rice and tostones (recipe to be posted another time).