Carne de Vaca Frita con Cebolla
Fried club steak fillet with onions
- 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)
- Wash meat under cold running water and pat dry with a paper towel.
- Separate steaks and place on a chopping board between two pieces of wax paper.
- Beat the steaks with a mallet or the side of a rolling pin to flatten and tenderize.
- When they have been tenderized rub them on all sides with adobo and then place in a large bowl or deep dish.
- Once you have seasoned all the steaks add vinegar, oregano, and 2 tablespoons of olive oil and combine thoroughly.
- Cover with plastic wrap and place in refrigerator at least 4 hours or over night so that the meat will absorb the seasoning.
- Place frying pan on high heat and add ¼ cup of olive oil.
- Place steaks in pan and brown on both sides (cook according to your taste rare, medium or well).
- Place the cooked stakes in a warm oven until you have completed with all the stakes.
- Remove all oil from pan and set aside.
- De glaze pan with beef broth or wine scraping pan to pick up the beef drippings and reduce by half.
- Remove and save.
- Wash pan in hot water only do not use soap just a hard brush or a soap less pad and rinse.
- Place pan back on the range and add about 4 to 5 tablespoons of the oil you set aside.
- 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.
- This goes well with any white rice and beans dish or in a sandwich and a salad on the side.
- Try it with French fries or tostones.