Every time I make this kind steak it reminds me of home and my culture… Dominican. I use country dried Oregano from Santo Domingo, Dominican Republic. Abuela grows the oregano and dry’s it in the front yard. When she comes to the states, she brings me a bundle of it. The flavor and smell is wonderful and potent.
Any kind of foreign oregano or organic oregano will work!
Ingredients (Servings 4-6):
2 slabs of top shoulder steak (or 1 slab if you’re cooking for just two people)
½ cup of red wine vinegar
2 tablespoons of Oregano
4 big garlic cloves minced – fresh (2 if you are cooking for less people)
1 ½ green bell pepper (cut into strips)
½ red onion
*salt, pepper, adobo (Goya), sazón (Goya)
- Chop steak and cut off most of the access fat
- In a big bowl, place steak
- Add red wine vinegar, garlic, make sure, when adding oregano to crumble with your hands. Next, add all dry ingredients (be sure to not put too much salt, adobo & sazón already have salt, just season to coat the steak). Mix well until steak is completely covered.
- Let sit in the refrigerator for 10 minutes minimum (or can let sit over night)
- In a small bowl, chop bell pepper and red onion
- In a large skillet pan, drizzle olive oil, until lightly covers the bottom of the pan. Place a few pieces of onion on top of the oil
- Heat to medium-high
- Once onions have begun to sweat, add steak and cover for 20 minutes. Keep the marinate. Stir and turn steak. Add any access juice from the bowl that was left over from marinating.
- For another 20- 30 minutes reduce heat to medium-low. Stir occasionally.
- Steak is ready. Cook to your liking of tenderness!!