Bistec Encebollado

Ingredients

• 900 g (2 lb)beef sirloin steaks — thinly sliced
• 3white onions — thinly sliced
• 4 clovesgarlic — minced
• 3 tbsplime juice
• 2 tbspWorcestershire sauce
• 3 tbspneutral oil
• 3 cupsarroz rojo — to serve
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Start by slicing the 900 g (2 lb) beef sirloin steaks into thin strips, about 1/4 inch thick, cutting against the grain. This ensures the meat remains tender. Season the beef well with 1 tsp fine salt and let it sit for a few minutes to absorb the seasoning.
2. Heat a large heavy-bottomed skillet over high heat until it's very hot. Add 1 tbsp of the 3 tbsp neutral oil and swirl to coat the pan. Sear the beef in batches, making sure not to overcrowd the pan. Cook each batch until the meat is browned on the outside, about 2-3 minutes per side, then remove and set aside. Repeat with the remaining beef, adding more oil as needed.
3. Peel and slice the 3 white onions into thin rings. In the same skillet, add the remaining oil if necessary and reduce the heat to medium. Add the onions and cook, stirring occasionally, until they become soft and start to caramelize, picking up the browned bits from the pan, about 8-10 minutes.
4. Mince 4 cloves of garlic and add them to the onions, cooking for another minute until fragrant. Pour in 2 tbsp Worcestershire sauce and 3 tbsp lime juice, stirring to combine and scraping up any remaining bits from the bottom of the pan.
5. Return the seared beef and any accumulated juices back to the skillet with the onions and garlic. Stir everything together and let it simmer for about 5 minutes, just until the beef is heated through and the flavors meld. The sauce should lightly coat the beef and onions.
6. Finish the dish by adjusting the seasoning if necessary and adding a sprinkle of fresh cilantro if desired. Serve the Bistec Encebollado hot with 3 cups of arroz rojo and 18 warm corn tortillas on the side, allowing everyone to make their own tacos at the table.