Home Caribbean Puerto Rican Bistec Encebollado ~ Steak and Onions

Bistec Encebollado ~ Steak and Onions

Bistec Encebollado, or steak and onions, is a spiced, flavorful Puerto Rician skillet steak.

0
Bistec Encebollado ~ Steak and Onions Recipe Card
Bistec Encebollado ~ Steak and Onions Recipe Card

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.

If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.

Print

Bistec Encebollado ~ Steak and Onions

This steak cooked with onion sauce is a Puerto Rican classic and is especially good over white rice with tomato.
Course Main Dish
Cuisine Puerto Rican
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 4 hours 45 minutes
Servings 4 people
Author Mike Gonzalez

Ingredients

  • 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
  • cups water
  • 1 tsp salt

Instructions

  • 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.

Please Support the Hispanic Food Network


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.


Be sure to sign up for our newsletter and leave a comment about this recipe if you can. Thank you for taking the time to visit our website and coman bien mis amigos (eat well my friends).

NO COMMENTS

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Exit mobile version