Bistec Encebollado is Steak and Onions. This traditional Puerto Rican recipe has amazing flavor and is incredibly easy to make. Your family and friends will love this dish. The steak is marinated in a vinegar sauce with onions and spices rendering the beef steak flavorful and tender when cooked.
What’s the Best Beef to Use for Bistec Encebollado?
Probably the best cut of beef to use for this recipe is cube steak. Cube steak or cubed steak is a cut of beef, usually, top round or top sirloin. This is the same kind of steak that’s used for chicken fried steak.
Cube steak is also typically very economical, so it’s a great way to serve a delicious family dinner on a budget!
In Puerto Rico, this dish is usually served on a bed of white rice with tostones on the side. It is guaranteed to bring the whole family to the dinner table.
Bistec Encebollado ~ Steak and Onions
- 2 lbs cube steak thinly sliced
- ½ cup olive oil
- 2 tbsp garlic minced
- dash dried oregano leaves
- 2 large white onions sliced in rings
- ¼ cup distilled white vinegar
- 1½ cups water
- 1 tsp salt
- Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or up to a couple of days (or freeze for later use).2 lbs cube steak, ½ cup olive oil, 2 tbsp garlic, dash dried oregano leaves, 2 large white onions, ¼ cup distilled white vinegar, 1½ cups water, 1 tsp salt
- Dump the contents of the 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.
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Did You Know?
Bistec encebollado is a Spanish dish that can be found in all former Spanish colonies, including the Caribbean islands of Cuba, Dominican Republic, and Puerto Rico.
Regional variations include bistec de palomilla in Cuba, bistec ranchero in Mexico, bistec a caballo (topped with hogao and a fried egg) in Colombia, and bistec a lo pobre (served with fried plantain, fried eggs, fries, and rice) in Peru.
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