Carne de Vaca Frita con Cebolla

Ingredients

 * 2 lb. of club Steak
 * 6 - onions peeled and sliced thinly
 * 6 to 8 Tablespoons of Adobo seasoning ( Check the Foundation page for recipe)
 * 1/4 teaspoon of oregano
 * 2 to 3 Tablespoons of vinegar
 * 1/4 cup of olive oil + 2 Tablespoons of olive oil
 * 1/4 cup of beef broth or white cooking wine ( Dry )
 * 1 - teaspoon of salt ( optional because you should have enough salt in the Adobo mixture)

Directions

 * 1) Wash meat under cold running water and pat dry with a paper towel.
 * 2) Separate steaks and place on a chopping board between two pieces of wax paper.
 * 3) Beat the steaks with a mallet or the side of a rolling pin to flatten and tenderize.
 * 4) When they have been tenderized rub them on all sides with Adobo and then place in a large bowl or deep dish.
 * 5) Once you have seasoned all the steaks add vinegar, oregano, and 2 Tablespoons of olive oil and combine thoroughly.
 * 6) Cover with plastic wrap and place in refrigerator at least 4 hours or over night so that the meat will absorb the seasoning.
 * 7) Place frying pan on high heat and add 1/4 cup of olive oil.
 * 8) Place steaks in pan and brown on both sides ( Cook according to your taste rare, medium or well.)
 * 9) Place the cooked stakes in a warm oven until you have completed with all the stakes.
 * 10) Remove all oil from pan and set aside.
 * 11) De glaze pan with beef broth or wine scraping pan to pick up the Beef drippings and reduce by half. Remove and save.
 * 12) Wash pan in hot water only do not use soap just a hard brush or a soap less pad and rinse.
 * 13) Place pan back on the range and add about 4 to 5 Tablespoons of the oil you set aside.
 * 14) Raise burner to medium heat and add onions sauté but do not over cook, done add the liquid you set aside from de glazing the pan and simmer for 1 to 2 minutes. Pour this mixture over your steaks.
 * 15) This goes well with any white rice and beans dish or in a sandwich and a salad on the side.
 * 16) Try it with French Fries or Tostones.