Beef with Onions and Special Marinade

Ingredients

• 2 kg beef (cut for grilling or into steaks)
• 2 red onions (sliced into feathers or rings)
• 2 jalapeños (chopped (optional))
• 6 allspice (berries (also known as pimento or Jamaican pepper))
• 2 orange juice (the juice of 2 fresh oranges)
• 4 cloves garlic (minced or crushed garlic cloves)
• 1 tbsp paprika
• 1 tbsp ground oregano
• 6 tbsp white vinegar
• 6 tbsp soy sauce
• 1 tsp black pepper (freshly ground)
• tomato sauce (for the final sauce)
• mustard (for the final sauce)
• vegetable oil (for searing the meat)

Steps

1. 1

   Slice the red onions into feathers or rings and chop the jalapeños.

2. 2

   In a large bowl, mix the onion, jalapeño, allspice berries, orange juice, garlic cloves, paprika, oregano, vinegar, soy sauce, and black pepper.

3. 3

   Add the beef to the bowl, ensuring it is well coated by the marinade.

4. 4

   Let the meat marinate in the refrigerator for at least 2 hours so it absorbs the flavors well.

5. 5

   After the marinating time has passed, remove the meat from the liquid and drain it very well. Reserve the marinade liquid along with the onions.

6. 6

   Mix the reserved marinade liquid with a bit of tomato sauce and mustard. Set this mixture aside for the end.

7. 7

   Heat a large skillet with a bit of oil over very high heat. Sear the meat (which should be dry and drained) until well browned on both sides.

8. 8

   Remove the meat from the skillet and, in the same fat, add the onions from the marinade. Sauté until the onion is translucent.

9. 9

   Return the meat to the skillet along with the reserved sauce mixture.

10. 10

    Cook over medium heat until the sauce reduces and thickens slightly. Serve hot, preferably accompanied by patacones.

Notes

If you don't have jalapeños, you can omit them. It is essential that the skillet is very hot when searing the meat so it browns correctly without releasing juices prematurely.

Nutrition per serving

• main dish
• beef
• lunch
• marinade
• latin food
• steak and onions