Bistec Encebollado/Salvadoran Steak and Onions

This is another staple of Salvadoran cuisine. It is delicious and classic, and so beautiful when you serve it. When cooking the meat, do not crowd the pan with too many steaks because it will only cool down the oil.

Serves 4-6

2 pounds top sirloin steak (or any other tender cut you prefer),

sliced into 6 equal portions

1 teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup yellow mustard

1 cup thickly sliced onions (rings, ½-inch thick)

3 tablespoons vegetable oil

4 tablespoons Worcestershire sauce

Garnish:

2 to 3 large, firm but ripe tomatoes cut into about 12 slices (¼-inch-thick)

6 leaves escarole or butter lettuce; or sprigs of watercress to garnish

Trim any excess fat from the edges and pound the steaks with a meat mallet, to about ¼-inch-thick. Season the beef with the salt and pepper, rub with the mustard, place in a shallow dish (stainless steel or glass), and add the sliced onions on top. Cover and marinate in the refrigerator for a couple of hours.

In a large skillet, heat the oil over a high flame until almost smoking. Add the steaks and cook on each side for about 1 minute, turning once, until golden brown. Remove the meat from the skillet and set aside in a serving dish.

Reduce flame to medium high, and in the same skillet and oil fry the onions until golden. Reducing the flame to low, add the Worcestershire sauce and cook the onions for about another 20 seconds. Remove skillet from the stove.

Top the steaks immediately with the onions and pan juices, then garnish before serving with the sliced tomatoes and greens of your choice.