EL SALVADOR: Beefsteak with Onions (Bistec Encebollado Salvadoreño) and Zucchini in Cream Sauce

Have never marinated steak of any sort in yellow mustard before, but it is a rather easy hack for flavorful meat with a nice sear. Definitely will repeat this one!

Beefsteak with Onions (Bistec Encebollado Salvadoreño)*

1½ lbs top sirloin (or other tender cut ), sliced into 4 equal portions

1 teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup yellow mustard

1 large onion, sliced into thick (~½-inch) rings

3 tablespoons canola or other neutral oil

¼ cup Worcestershire sauce

1. Trim any excess fat from the edges of the meat and using the flat side of a meat mallet, pound the steaks to ~¼ inch thick. Season with the salt and pepper, rub with the mustard, place in a shallow dish. Cover and marinate in the refrigerator for at least 30 minutes, but ideally a couple of hours.

2. In a large cast iron or heavy bottom skillet heat the oil over a high flame until it's almost smoking. Sear the steaks for about 1-2 minute on each side, until a golden brown crust forms. Remove the meat from the skillet and set aside in a serving dish.

3. Reduce the flame to medium, and in the same skillet with the oil remaining from cooking the steaks, fry the onions until golden, 8 to 10 minutes. If the mixture gets too dry add a few tablespoons of water. Reduce the flame to low, add the Worcestershire sauce, and cook the onions for about another 20 seconds. Remove skillet from the stove.

4. Top the steaks immediately with the onions and pan juices before serving.

*Adapted from Alicia Maher’s cookbook, Delicious El Salvado.

Zucchini in Cream Sauce (Calabazas con Crema)

1 tablespoon olive oil

½ onion, finely chopped

1 large beefsteak tomato, seeded and finely chopped

2 medium zucchinis, sliced into rounds

½ chicken bouillon cube, broken into small pieces, or ½ teaspoon ground chicken bouillon

1 tablespoon crema Salvadorian, crème fraîche, or sour cream

salt and pepper to taste

1. In a large sauté pan or skillet with a lid, heat the olive oil over medium heat.

2. Add the onion and tomato, and sauté 5 minutes, until onion is soft, stirring often.

3. Sprinkle the bouillon over top, then add the zucchini. Turn heat to medium low. Cover and cook until zucchini is soft, about 15 minutes, stirring very few minutes. If the vegatbles start to stick, add a few tablespoons of water.

4. Remove from heat and mix in cream. Taste for seasoning.

#bistec #steak #steakandonions #salvador #salvadoreanfood #familydinner #internationalfood 

FUN FACTS:

• If you visit El Salvador from the United States, there is no need to exchange your money — the US dollar is the official currency of El Salvador. You can also use Bitcoin, as El Salvador was the first country to adopt Bitcoin as legal tender.

• El Salvador has more than 100 volcanos and is nicknamed the Land of Volcanos.

• El Salvador’s school year runs from January to November.