1. Remove the skin from the ribs, cut into 1cm thick slices, and then use a clapper to thin them into large slices. Put the beef slices into the basin, sprinkle in salt, pepper, onion mud, red wine, squeeze in lemon juice, mix well, pour in 100 grams of vegetable oil, mix well, marinate for 12 hours. Remove the skin of the onion and wash it. Use a clean meat blender to grind the onion into a paste. Wash the lettuce leaves and press them into the plate.
2. Stir fry well, put in vegetable oil, put the onion mud for bacon into the oil, stir fry gently to let out the fragrance, the fire will run out of water, the onion mud is light yellow, put the onion oil into the container.
3. Place the meat on a fine iron grate, brush with scallion oil, put it on a charcoal fire, bake it on an open charcoal fire until both sides are brown red and just cooked, shovel it out and drain it into the lettuce leaves on the plate. Put the pickle, tomato fillet and onion oil into the small dish respectively, and serve with the meat steak.
Tip: if there is no charcoal fire, the marinated beef steak can be directly fried, which is called American style fried beef steak.