Bistec Encebollado Puertorriqueño

Step by stepInstructions

1. Season the steak slices with adobo and pepper, and let sit 15 minutes.
2. Heat 2 tablespoons of the oil in a large skillet over high heat and sear the steak in batches, 1 minute per side, until browned. Set aside.
3. Lower the heat to medium, add the remaining oil and the onions, and cook, stirring, until deeply golden and soft, 12 to 15 minutes.
4. Stir in the sofrito, tomato sauce, bay leaves, broth, vinegar and olives, and bring to a simmer.
5. Return the steak to the pan, cover, and simmer gently 20 to 25 minutes, until the meat is tender and the sauce thickens.
6. Discard the bay leaves and serve hot over white rice.