Steak with Onions is a very popular Mexican dish often found in fondas (small restaurants). It makes a special meal when served with chiles anchos rellenos de queso.
Beer may be substituted for the water.
¼ cup (2 fl oz/60 ml) oil
Salt and freshly ground pepper
2 lb (1kg) boneless beef round steaks (sirloin), trimmed of fat
3 large onions, sliced
3 cloves garlic, minced
½ cup (4 fl oz/125 ml) water
- Heat 3 tablespoons of the oil in a large skillet. Salt and pepper the steaks and sauté them over medium-high heat for 1-2 minutes on each side. Transfer to a platter, cut into strips 1 in (2.5 cm) thick and set aside.
- Add the remaining tablespoon of oil to the skillet, add the onions and sauté, stirring constantly, for 5minutes.
- Add the garlic and, when the onions and garlic are golden brown, add the strips of steak and any juices that have accumulated on the platter. Add the water, correct the seasonings and cook, covered, over low heat for 5 minutes. If too much liquid cooks off, add more water.