Asado de Plátanos (Steak with Bananas)

Fry the steak quickly over fast heat until both sides are well browned, salt and pepper, drop in the chopped onion and pour in the sherry and water. Cover tightly and cook slowly until a fork passes easily through it.

In another pan heat the oil, sprinkle in the sugar and allow it to turn a golden color before adding the platains (or bananas) cut in half lengthwise. When the bananas are well browned on both sides, they are ready.

Serve the meat in portions the size of small steaks, bathed in its own sauce with the bananas on the side.