Sunday, July 13, 2008

Bistec Encebollado (Thin Sirloin steak smothered in Onions)

Typical garlicky Cuban steak smothered in onions


-1 1/2 lbs. Top Sirloin steak – sliced very thin
-10 garlic cloves crushed with a garlic press or minced (I end up using 12 sometimes)
-juice of 2 fresh limes or more to taste
-2 onions sliced into thin rounds
-salt and black pepper
-olive oil (twice around the pan or enough to pan fry)
-fresh cilantro or parsley to garnish

(1)Clean steaks, remove any nerves, etc.
(2)Crush garlic in a mortar and pestle with salt or use a garlic press then salt and pepper the steak.
(3)Rub the steaks with the garlic, salt, pepper, and lime. Put in a zip-lock bag and marinade atleast 2 hours (optional)
(4)Heat olive oil on high and fry the steaks until browned and cooked on both sides. Set aside.
(5)In the drippings heat more olive oil and fry sautee the onions to pick up drippings and a little salt and deglaze with freshly squeezed lime juice. Throw over steaks.
(6)Garnish with Cilantro.

NOTE: Well I did it differently this month... I decided to use the mortar and pestle and make a paste with all the ingredients except onions the way and marinaded it with the onions but it didn't turn out as good as the above. I prefer the above method, but here is the pics for those interested: