Bistec Encebollao (Puerto Rican Steak & Onions)

Ingredients

3 Beef steaks, use your favorite cut

½ cup olive oil

2-3 Cloves garlic, finely chopped

½ Teaspoon dried oregano

2 Large onions, thinly sliced

¼ Cup white vinegar

1½ cups water

1 Teaspoon kosher salt

¼ Teaspoon black pepper

½ Teaspoon cumin, optional

Directions
Mix all ingredients except the beef and onions in a small mixing bowl, and pour into a zip top plastic bag. Add the beef and onions, and refrigerate at least 4 hours to over night. Remove the bag from the refrigerator 1 hour prior to cooking, this will bring the meat to room temperature.

In a heavy skillet (I use a cast iron skillet) over medium-high heat add the contents of the bag and bring to a slight boil. Reduce the heat to medium-low and cover the skillet. Allow the meat to cook for 30-40 minutes, but remove the cover for the final 10-15 minutes of cooking. The meat will be tender and tasty, and the onions will be soft but not fully carmelized. This steak is traditionally served with white rice and tostones. ENJOY!!