"Bistec Encebollao" Puerto Rican Style (or Steak Smothered with Caramelized Onions)

I grew up eating this staple dish in Puerto Rico. The traditional recipe's marinate includes some of these ingredients; salt, pepper, oregano, white vinegar, oil, onion rings and garlic. I cook it differently almost every time that I make it. I even have a friend who uses beef filet, they turn out amazing. This is what came out of my brain today. The protein I am using is pork tenderloin that I cut like Bistec.

Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: $5.52 or $2.76 per serving
Servings: 2

Ingredients
2 cuts of sirloin or pork tenderloin (@.81 ea. = $1.62)
3 tbsp. Angie's basting oil (.90)
1 tbsp. Adobo Goya (.20)
1 large onion (.50)
6 cloves of garlic (.25)
1 tbsp. Red wine vinegar (.15)
1 cup of rice (.90)
1 avocado ($1.00)
6 drops of Ketchup for garnishing

Directions
Cut pound and season the meat with adobo, basting oil.
Cook the rice according to the bag directions but substitute water with chicken stock.
Cut the onion and garlic and brown in 1 tbsp. of basting oil. Remove, set aside.
Brown the Bistec in the same skillet; it will take about 4-5 minutes.
Plate the meat with the smothered onions on top, a cup of rice and an avocado. Garnish with three dollops of ketchup. Done!
 
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil