Bife Acebolado with Rice and Beans

Ingredients

Quantities are for one portion.

• 100 mlwater
• 150 gsirloin steak
• 15 mlolive oil
• 100 gcanned black beans, drained
• salt and pepper to taste
• 2onions, thinly sliced
• 70 gwhite rice
• 1beef stock cube
• 2garlic cloves, minced

Method

1. Cook the white rice in salted water until soft and fluffy. Set aside.
2. Heat half of the olive oil in a small pot. Toast the garlic lightly, then add the black beans, crumbled beef stock cube, and water.
3. Simmer the beans gently until the sauce thickens, then remove from heat.
4. Season the beef steak with salt and pepper on both sides.
5. Heat a pan with the remaining olive oil on high. Sear the steak deeply on both sides until cooked to your preference, then set it aside to rest.
6. In the same pan, sauté the thinly sliced onions until fully caramelized and sweet.
7. Top the rested steak with the caramelized onions and serve beside the rice and thick beans.