Season both sides of the cubed steak with the adobo seasoning and the Sazon packet. Then add the steaks to a large glass bowl. Add 1 tbs olive oil and the vinegar to the steaks and combine well. Then cover and let marinate in the fridge for about 3-6 hours.

Heat up the remaining 2 tbs of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 5-7 min. Then remove the onions from the skillet.

Next add the sofrito to the skillet and cook for 1 minute. Then add the tomato sauce, water, bay leaves and olives.

Now add the meat and the onions to the skillet. Mix everything together and bring to a boil. Reduce heat to low and cover. Cook for 1 hour or until the meat is cooked through and tender.

Garnish the finished bistec encebollado with freshly chopped parsley.

Serve and enjoy!