This recipe was given to me several years ago by an old man from Michoacan, who used to have a small restaurant near Atlanta, Georgia. I feel bad that I never asked his name, in order to give him credit for this recipe.
1 ½Lb.Top round or sirloin steaksabout ⅓-in thick
Salt and pepper to taste
1teaspoongarlic powder or 2 minced garlic cloves
1cube Knorr beef bouillon
½cupbeerlight or dark*
Season steak with garlic powder, salt, and pepper.
Heat 2 Tbsps. Of vegetable oil in a large frying pan over medium-high. Once hot, add the steak and cook for 5 minutes (in this time the meat will release its juices).
Add the beer and the Knorr beef bouillon. Dissolve the beef bouillon in the beer and meat juice with the help of a wooden spoon. Lower the heat, cover, and keep cooking.
While the meat is cooking, heat the other 2 tablespoons of vegetable oil in the second frying pan over a high heat. Once the oil is hot, add the onions. Stir-fry the onion for about 8 minutes until golden brown, but still crisp.
Bistec encebollado - steak and onions
Add the browned onions to the steak’s frying pan, mix, and keep cooking for about 3 minutes, just enough time to blend all the flavors. Taste to check if it doesn’t need more salt or pepper.
Serve with rice, a salad, warm tortillas, or some crusty French bread to prepare yourself a delicious steak sub, aka “Torta de Bistec.”
You will need two frying pans to prepare this dish. A large one and a medium-sized one. I usually use a light beer, but you can also use dark.