Steak with Onions
2 lbs. Thin steak
3 medium garlic cloves, well crushed
3 tablespoons of olive oil, divided
1 tablespoon coarse ground pepper
1/4 teaspoon oregano
1/4 cup vinegar
2 medium onions, cut into thin slices
Onion powder (optional)
Marinate the steak with marinade or salt and place it in a large container
Add the vinegar in a container. Crush the black pepper in the pestle (you can use the pepper that comes ground, but it tastes better with freshly ground pepper)
Add oregano, ground pepper
The crushed garlic and mixture
Add it to the steak, marinate well and water with a spoonful of olive oil and mix well so that everything is covered with oil. Leave to marinate overnight or at least 1 hour.
Heat a tablespoon of the olive oil in a large skillet over medium-high heat.
Fry some of the meat. Don’t fill the pan too much because they cook and don’t fry well. Fry for 2 or 3 minutes on each side.
Put them on a plate and keep frying until all the meat is ready.
Add the onion to the pan and add the other tablespoon of oil.
Fry the onion for 2 or 3 minutes.
Add the steak to the pan with the onions
When you have all the steak in the pan, add the sauce that was left where you marinated it. Mix well and let the sauce heat up. Lower the heat to medium and mix everything well, cover and let it cook for 5 more minutes. If the water is drying up, add 2 tablespoons of water and continue stirring until thickened.
At home they love white beans, but everyone has a preference, so serve with white rice and beans, or make a steak sandwich or prepare jibaritos or eat with tostones, chips or mashed potatoes. There is a lot of variety, the choice is yours.
Steak with Potatoes and Sauce
4 medium potatoes, thinly sliced
4 peppered fillets
1 large carrot
1 head of broccoli
2 ripe seedless tomatoes
3 tablespoons of mayonnaise
1 teaspoon of mustard
1 tablespoon of olive oil
2 tablespoons of vinegar
The juice of 1 lemon
1 tablespoon of white flour
5 tablespoons of water
How to prepare steaks with golden potatoes and broccoli salad?
Cook the potatoes on the grill or in the pan with margarine or oil. Cook them on both sides over a low heat without letting them burn, but make sure they are golden brown.
In another frying pan, put margarine and fry the onion, cut into julienne strips, until it is crystalline.
Once it is like this, incorporate the fillets and cook them according to the desired point.
Then add the flour diluted in water, lower the heat to the minimum and leave to cook for a couple of minutes.
Apart, put the diced carrots to cook in boiling water with salt. Cook the broccoli as well.
Once the vegetables are cooked and drained, put them in a salad bowl together with the tomatoes cut into julienne strips and set aside.
Make a sauce with the mayonnaise, mustard, vinegar, oil, black pepper, salt and lemon. Beat with the help of a spoon until you get a homogeneous sauce and with it, season the garnish (reserving some of the sauce to decorate).
Finally, plate the filet with the golden potatoes and the garnish of broccoli with carrot and tomato, and decorate with some slices of fruit and taste.
This is a very easy recipe to make, delicious and balanced.
Once the garnish is seasoned with the sauce, if it is not going to be eaten immediately, put it in the refrigerator since the sauce is based on mayonnaise.