Bistec Encebollado – Steak & Onion

Bistec Encebollado – Steak & Onion
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This Bistec Encebollado (Steak & Onion) recipe is sure to delight your family and friends with its simple, but deep, flavor and satisfying combination of textures. We tossed in the Arroz Con Gandules recipe for a full meal. Fry up some plantains and toss in a salad and your mouth will be doing the happy dance with this Puerto Rican delight.


Bistec Encebollado – Steak & Onion

Latin style steak and onions that incorporates a mouth-watering adobo marinade.
Course Main Course
Cuisine Puerto Rican
Keyword Bistec Encebollado, Steak & Onions
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 10 minutes
Servings 4 people
Author Mike Gonzalez


Bistec Encebollado:

  • ¼ cup White Vinegar
  • 1 tsp Adobo
  • 1 tsp Minced Garlic
  • ¼ tsp dried oregano leaf
  • 2 tbsp Corn Oil
  • 5 4 to 6 oz. cube steaks pounded to ¼” thickness
  • Three large yellow onions sliced into ¼” rounds

Arroz Con Gandules:

  • 2 tsp olive oil
  • cup yellow onion finely diced
  • cup green bell pepper finely diced
  • ¼ cup cilantro finely diced
  • 2 garlic cloves minced
  • ½ cup tomato sauce sauce
  • 2 packets Sazon Culantro Achiote 2
  • tsp adobo or just a pinch
  • 1 15 oz can Green Pigeon Peas
  • 3 cups water
  • 2 cups basmati white rice


Bistec Encebollado:

  • In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to the oil mixture, tossing to combine. Cover beef; transfer to the refrigerator. Marinate at least 1 hr., or up to 12 hrs.
  • Heat oil in a large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through about 10 minutes.
  • Evenly divide the meat among serving dishes; top with onions and drizzle with sauce.

Arroz Con Gandules:

  • Mix all together and bring to a boil for 3mins, stirring frequently. Then set heat to low, cover and let cook for about 45mins or so.
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