Puerto Rican Bistec Encebollado

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   ["Mix together the vinegar, oil, Sazon, Adobo, and garlic. Pour in a marinading dish and toss the onions with the marinade.", "Ask your butcher to tenderize or pound your steak to about 1/4 inch thick. I have included top round because that's what I found recently most similar to the cut my family traditionally uses. If you have a Latino market, they'll probably have ""bistec de bolo"" which we use.", "Add the steak to the onions and marinate in the fridge for at least 4 hours for the top round. You may marinate for up to 12 hours.", "In a large skillet with a lid, add the steak, garlic, marinade, and half the onions (reserve the rest). Add olives plus 1 tbsp olive juice, and water. Bring to a simmer, and cover.", "Simmer the steak for 30 minutes before adding the rest of the onions from the marinade as well as the other onion half. Cook for another 30 - 45 minutes until the steak is fork-tender and onions are well cooked."]

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