Casi's Biftec (Grandma Casilda's Beef Steak)

Bistec encebollado with white rice, red beans,  and avocado slices -  Puerto Rican style

My paternal grandmother, Abuelita Casilda, who her children often called "Casi", was a superb cook. We loved going to her lovely home on Sundays, and she often served steak with onions, rice, beans, salad, and flan or cake from grandfather, Abuelito Manolo's bakery. She had a large dining room with a long table that sat ten to twelve, and always set it with a white tablecloth. Tío Ché, uncle Ché, often brought out a bottle of wine, which we all enjoyed.  On one side of the dining room were two large casement windows that fully opened to the garden, the tropical sun, and the warm breeze. On the opposite side there was a galería or gallery with four large open casement windows, out of which was the outdoor patio. We had many a lovely family meal on Sundays at Abuelita Casilda's house. 

Our favorite meal was the marinated steak dinner. There are many recipes for this delicious Puerto Rican dish; they are listed as "bistec encebollado Puerto Rican style" in books and the Internet. The word "bistec" or "biftec" comes from the English "beef steak". Encebollado means "with onions" - from the Spanish word for onion: "cebolla". 

Enjoy!

BISTEC ENCEBOLLADO 

2 lbs. good, tender steak beef - If using New York Strip or Sirloin, pound each steak to make it about 1/4 inch thick (about the thickness of a club steak)

Mash together, in a mortar and pestle, or in a food processor, until it is a smooth paste:

4 garlic cloves

1 teaspoon black pepper ( or about 8 whole peppercorns)

1 teaspoon oregano leaves

1/2 cup red vinegar

3 tablespoons good olive oil

Marinate the steaks by covering them with the paste of spices prepared above. Put the steaks in a container or in a plastic bag, and let marinate for about 1 hour, at room temperature. (If not using until the next day, keep them in the refrigerator.)

Slice two onions, in medium slices, about 1/4 inch thick and set aside.

Set a large frying pan, or a Dutch oven, on the stove, on the stove and add 3 tablespoons of good olive oil. Turn on medium high heat (pretty hot, in order to brown and not stew the steaks). When the oil is hot, add steaks, two at a time, and brown, around  two to three minutes on each side. Take the steaks out of the pan and keep on a separate warm plate. Cook all the steaks in the same manner.

Add the onions to the frying pan and cook them until a bit soft (medium soft); if the pan is dry  add a little water or vinegar, so the onions will not burn. Take the onions out of the pan, add the steaks to the pan, and add the onions on top of the steaks.

Optional:
If the steaks are not tender enough for your like, simmer them, covered, as follows:

Add water to cover the steaks halfway up, add 1/4 cup or less of vinegar,sprinkle some salt and pepper, bring to a quick boil, then, reduce to low heat, cover, and cook for about 30 minutes.

Serve with white rice and red Puerto Rican beans.