Puerto Rican Steak and Onions (Bistec Encebollado-Easy)
6 servings

2 pounds beef top round, cut into thin slices
1/2 tablespoon salt
black pepper to taste
1/3 cup white vinegar
1 cup olive oil
1/2 cup manzanilla olives, sliced
3 cloves garlic, peeled and chopped
1 cup green bell pepper strips
2 cups Spanish yellow onion slices

Pound the meat to tenderize it. Season with salt and pepper. Combine the vinegar and 3/4 cup of the olive oil. Add the olives and garlic; set aside. In a nonstick skillet, heat the remaining 1/4 cup of oil and saute the pepper and onion lightly. Remove the pepper and onion with a slotted spoon and set aside. Reheat the oil remaining in the skillet until very hot and sear the beef on all sides. Return the pepper and onion to the skillet with the meat. Pour the oil-and-vinegar mixture over the meat. Cook over medium to low heat, partially covered, for 20 minutes or until the meat is tender.