Carne de Vaca Frita con Cebolla

Description
Fried club steak fillet with onions

Ingredients

 * 2 lbs of club steak
 * 6 onions peeled and sliced thinly
 * 6 to 8 tablespoons of adobo seasoning
 * ¼ teaspoon of oregano
 * 2 to 3 tablespoons of vinegar
 * ¼ cup 2 tablespoons of olive oil
 * ¼ 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 ¼ 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.
 * 12) Remove and save.
 * 13) Wash pan in hot water only do not use soap just a hard brush or a soap less pad and rinse.
 * 14) Place pan back on the range and add about 4 to 5 tablespoons of the oil you set aside.
 * 15) 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.
 * 16) Pour this mixture over your steaks.
 * 17) This goes well with any white rice and beans dish or in a sandwich and a salad on the side.
 * 18) Try it with French fries or tostones.