Bistec Encebollado (Cuban Steak and Onions)

Name: Bistec Encebollado (Cuban Steak and Onions)
Total time: 95
Yield: 4
Ingredients: 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 (1 pound) New York strip steak, sliced thin; 3 large onions, thinly sliced; 2 tablespoons white vinegar; 1 tablespoon onion powder; 3 tablespoons olive oil; 0.5 cup beef broth; 2 tablespoons sofrito; 1 clove garlic, minced

Recipe by Elsie from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

4 servings

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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon garlic powder
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1 (1 pound) New York strip steak, sliced thin
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3 large onions, thinly sliced
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2 tablespoons white vinegar

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1 tablespoon onion powder
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3 tablespoons olive oil
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0.5 cup beef broth
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2 tablespoons sofrito
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1 clove garlic, minced

Instructions

Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.