Prep time: about 5 minutes
Cook time: 45 minutes
- 1 package of top round steak (one which has 2 steaks)
- ½ a medium sized yellow onion
- Goya brand Adobo (1 tablespoon)
- ½ packet of Goya brand Sazón
- Tablespoon of apple cider vinegar
- Tablespoon of minced or crushed garlic
- Tablespoon of Goya brand Recaito
- 2 tablespoons of olive oil
- 4 stems of fresh cilantro
- (optional) your favorite Latin song to set the mood : )
Place the non frozen meat in a bowl.
Sprinkle both sides of each meat evenly using your tablespoon of Adobo. Don’t worry if there is extra left in the spoon as long as you sprinkled the meat evenly. If you put too much Adobo, your meat will turn out salty. This is why we measured it out on a spoon so that you don’t go overboard if this is your first time.
Sprinkle both sides of each meat with the Sazón. Sazón contains Achote, which will turn your fingers yellow so if you get it on your hand wash it off or you will be meeting your guests with yellow hands : )
Add the tablespoon of vinegar to the bowl of meat and mix with a large spoon.
In a 12 inch sauce pan with a cover heat up 2 tablespoons of olive oil on a medium heat setting. When oil starts to crinkle, add 1 tablespoon of sugar to the oil. When sugar browns add 1 tablespoon of minced or crushed garlic, the 4 stems of cilantro and the tablespoon of Recaito to the pan.
When garlic, cilantro and Recaito have slightly browned add the meat and its juices from the bowl into the pan.
Lower the heat to a low medium setting; since this is a top cut of meat and we want it to come out tender, we need to cook it slowly. Cover the pan with a properly fitting lid and after 10 minutes check the meat to see that the juices are not evaporating too fast, if the juices are evaporating too fast you have your stove set too high and will need to lower the heat. If your juices have completely evaporated, don’t worry, just add 4 oz of water to the pan and cover. If your meat is still full of juice then your heat settings are good and you just need to replace the cover. Let meat cook for another 10 minutes.
While the meat is cooking cut your onion a long it’s length so you get rings. See picture so you get the idea. Set onion aside.
After cooking your meat for 20 minutes flip over, check the juices and adjust heat setting as needed. If your juices have evaporated add 2 oz of water and cover. If your juices are still there, you are doing fine and just need to replace the cover. Cook for another 20 minutes.
Your meat has been cooking for about 40 minutes now and should be tender; it is now time to add the onions. Add the onions and cover pan, cook for about 5 minutes until onions are tender.
Once onions are tender, serve and enjoy!
This is a guest recipe by Karla Campos. Karla Campos is the owner of Gig Logo, a web site for guest blogging. Karla enjoys cooking and trying new foods with her family and friends as a hobby.