Dominican-Style Bistec Encebollado

• Pat steak* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until steak is about ½ inch thick. • In a large bowl, combine oregano, garlic powder, 1 tsp vinegar, ½ tsp salt, a large drizzle of oil, juice from lime, and pepper (2 tsp vinegar and 1 tsp salt for 4 servings). Add steak and turn until completely coated. Cover with plastic wrap and set aside to marinate.

• Heat a large drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add rice, minced onion, green pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until rice is toasted and onion is slightly tender, 3-4 minutes. • Drain and rinse beans. • Carefully add beans, stock concentrates, Fry Seasoning, half the tomato paste (all for 4), and ¾ cup water (1½ cups for 4) to pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

• Meanwhile, in a medium bowl, combine tomatoes, cilantro, 1 TBSP olive oil, 1 tsp vinegar, and ¼ tsp sugar (2 TBSP olive oil, 2 tsp vinegar, and ½ tsp sugar for 4 servings). Taste and season with salt and pepper. Refrigerate until ready to serve.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt; cook, stirring occasionally, until browned and slightly tender, 4-6 minutes. (TIP: If onion is browning too quickly, lower the heat and cover with a lid.) Turn off heat; transfer to a plate. Wash out pan.

• Heat another drizzle of oil in pan used for onion over medium-high heat. Add steak, reserving marinade (let excess marinade drip back into bowl before adding steak to pan); cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, add cooked onion and reserved marinade to pan. Cook until sauce thickens, 1-2 minutes. Remove from heat.