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1
The meat: Trim the beef of excess fat and sprinkle with salt and pepper.
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2
Over medium-high, heat enough vegetable oil to nicely coat the bottom of a large, heavy skillet.
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3
When it is searingly hot, brown the steak for 1 to 2 minutes on each side; for cuts like skirt, be careful not to cook past medium-rare.
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4
Remove to a wire rack set over a plate and keep warm in a low oven; reduce the heat under the skillet to medium.
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5
The onion: Add the onion to the skillet and cook, stirring frequently, until a deep golden-brown, about 10 minutes.
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6
Stir in the garlic and cook 2 minutes longer.
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7
Finishing the mixture: Cut the meat into thin strips (across the grain, for skirt steak); for tougher cuts of meat, cut into 1/2-inch pieces.
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8
When the onion mixture is ready, add the beef to the skillet and stir until heated through.
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9
Season with salt and serve in a deep, warm bowl.
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10
Techniques
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Searing the Meat: If you sear the meat in a hot pan, youll get a nice flavor and a good crust; if the pan isnt hot, youll find pale meat simmering in its juices.
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12
Ingredients
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The Meat: The Mexican bisteces often used in this preparation are taken from the tougher cuts (frequently the round) and pounded.
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Choose thin round steaks (often sold as breakfast steaks, sandwich steaks, flip steaks, wafer steaks or perhaps under other names) and pound them if necessary; or choose any thin steak tender enough to pan-fry.
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15
I like trimmed skirt steak because of its flavor and texture.
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Timing and Advance Preparation
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About 25 minutes are needed to make this dish; nothing can be prepared in advance.
