Bistec Encebollado – Steak & Onion

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.

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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 minutes

Cook Time 1 hour hour

Resting Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 4 people

Author Mike Gonzalez

Ingredients

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
• ⅓ cup yellow onion finely diced
• ⅓ 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
• ⅛ tsp adobo or just a pinch
• 1 15 oz can Green Pigeon Peas
• 3 cups water
• 2 cups basmati white rice

Instructions

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.