Bistec Encebollado – Steak & Onion
Latin style steak and onions that incorporates a mouth-watering adobo marinade.
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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.
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