Bistec Encebollado (Steak w. Onions)

Bistec Encebollao
Easy as 1-2-3

2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar (I prefer red wine vinegar) 
1½ cups water
1 tsp. salt

1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice and tostones….

Enjoy!

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