BISTEC ENCEBOLLADO

Ingredients:

thin steaks

two large spanish onions

cilatro

sofrito

adobo + sazon + chicken boullion + garlic

cooking oil

Sides:

long grain white rice & black beans

romaine lettuce

tomato

cucumber

Instructions:

1. Season steak with adobo + 1 packet sazon + garlic [I don’t measure but about a tbsp-ish of each] let marinate if desired.

2. Put drop of oil into pan & chop 1 onion into thin slices, once oil is hot, caramelize slices.

3. Add sofrito to pan and mix with onions.

4. Lay seasoned steak on top of onion then cut second onion into sin slices layer on top of steak

5. Take carne boullion and spread on top of onion, lay chopped cilantro and cover on low flame

6. Once steak begins to brown a bit, flip them and mix everything together, add some salt or adobo to taste

7. Keep simmering on low heat for another 15-20 minutes (we want tender meat!)

8. Make white rice and black beans

9. Prep your salad with romaine lettuce, tomatoes, and cucumbers.

10. Plate

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