Bistec Encebollado Easy as 1-2-3 2 pounds beef steak, thinly sliced ½ cup olive oil 2 tablespoons minced garlic dash dried oregano leaves 2 large white onions, sliced in rings ¼ cup distilled white vinegar 1½ cups water 1 tsp. salt 1. Dump all ingredients in a gallon-size plastic bag and turn so that  all the ingredients mix together. Refrigerate at least 4 hours or a couple  of days (or freeze for later use). 2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty. Serve with white rice and tostones..