Marinated skirt steak with onions and tomato
- 1 large skirt steak, about 1.5 pounds?
- 4 cloves garlic, minced
- 2 tablespoons canola oil, separated
- 1 tablespoon Dijon mustard
- 1 tablespoon rice vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 1 large Spanish onion, or 2 mediums
- 2 Roma tomatoes
- Salt & pepper to taste
Cooked white rice, to serve (optional)
In a large cutting board, place the steak and cut into 4 equal portions. Cover with clear plastic wrap. Using a meat tenderizer, or a rolling pin, pound the steaks to make them thinner (it should not be too thin that it has holes), this process will help break some of the hard tissue and will reduce the cooking time. In a shallow bowl add minced garlic, 1 tablespoon oil, mustard, vinegar, Worcestershire, and dried oregano, whisk to combine, and season to taste. Place the pounded steaks in the marinade and set in the fridge for at least 30 minutes and up to 24 hours.
Slice the onion and tomatoes. In a medium sauté pan, heat the remaining tablespoon oil over medium heat. Add two steaks at one time, it will bubble, that is ok. Cook until the outer part starts to brown, about 4 minutes, flip over to the other side, and cook until tender, about 2 more minutes. Remove from the pan into a serving plate, cover to keep warm. Repeat with the other two steaks. Add 1 tablespoon water to the pan to prevent the garlic from the marinade to burn. Add the onion slices, season with salt and pepper, cook stirring occasionally until tender and it starts to caramelize about 6 minutes. Add the tomato slices, gently stir to combine. Cook to warm them up, but you want them to keep their shape, about 2 minutes. Top the steaks with the onion-tomato mixture, accompany with white rice, serve immediately. Enjoy!
White Rice Recipe
Here is the white rice recipe I make most often to feed my family of 4.
1 1/2 cup of parboiled rice
3 cups of water
1 Tbsp white vinegar
1 clove of garlic, minced
1 bay leaf
1 tsp salt
Rinse the rice under running water, until the water runs clear. In a medium pan bring the water to a boil. Add salt, garlic, vinegar, and bay leaf. Add the rice and stir (this is the only time you will stir the rice). Cook on medium-high heat until the water is 75% absorbed, and you can see holes forming in the rice, about 12 minutes. Lower the heat and cover the pan, cook until the water has evaporated, and the rice is cooked, about 6 minutes. Turn the heat off and let it sit covered for a couple of minutes. Fluff with a fork and serve. Enjoy!