Bistec Encebollado Salvadoreño (Salvadorean Steak and Onions)
Bistec Encebollado Salvadoreño (Salvadorean Steak and Onions) is a traditional Salvadorean (from El Salvador) recipe for a classic dish of fried beef steaks in a mustard crust served with fried onions. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Salvadorean Steak and Onions (Bistec Encebollado Salvadoreño).
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This is a classic Salvadorean dish of savoury steak and onions.
Ingredients:
1kg top sirloin steak sliced into 6 equal portions
1 tsp salt
¼ tsp freshly-ground black pepper
120ml Dijon mustard
125g onion, sliced into thick rings, (about 12mm thick)
3 tbsp vegetable oil
4 tbsp Worcestershire sauce
Method:
Neatly trim and remove any excess fat from the beef. Using a meat mallet pound the steaks to about 6mm thick. Rub all over with the mustard, season with the salt and black pepper then arrange in a shallow dish and top with the sliced onions. Cover, transfer to your refrigerator and marinate for 2 hours.
Set a large, heavy-based frying pan over high heat. Add the oil and when almost smoking use to fry the meat for 1 minute per side, until nicely browned (turn once only). Remove the meat from the pan with tongs and set aside on a warmed plate.
Reduce the meat to medium high, add the onions and fry for 8–10 minutes, until golden. Reduce the heat to low, add the Worcestershire sauce and continue cooking for 30 seconds. Remove the pan from the heat.
Arrange the beef steaks on a warmed serving dish. Top with the onions and pan juices then seve with sliced tomatoes and green lettuce or watercress.
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