Bistec Encebollado (Steak and Onions)

Bistec encebollado is a savory Latin-American dish featuring tender cube steak smothered in sliced onions and simmered in a flavorful sauce. As the steak cooks, it becomes tender and juicy, while the onions onions soak up all the flavors. This Latin classic is best served with white rice, sweet plantains or tostones.

Bistec encebollado is almost identical to a dish my Cape Verdean grandma used to make, called bife acebolado. Growing up in parts of Providence and Boston, surrounded by Dominicans and Puerto Ricans, I noticed they have a dish that’s pretty much the same. I’ve always been amazed by how dishes overlap across different island cultures.

What is Bistec Encebollado?

Bistec encebollado [pronounced bees-tehk en-seh-boy-ah-doh] translates to steak and onions in Spanish. The term bistec is adapted from the English words ‘beef steak’.

It traditionally uses a thin cut of steak, such as cube steak, flank steak, or sirloin, depending on the region. In my household, we always used cube steak. Cube steak is pre-tenderized, cooks quickly, and absorbs all the rich flavors from the sauce. Plus, it’s budget-friendly, making it the perfect choice for feeding a large family.

Other names for this dish are bistec de palomilla which comes from Cuba, while in Mexico, it’s known as bistec a la mexicana. Portuguese speaking cultures refer to it as ‘bife’ (derived from the English word for beef) or ‘bife acebolado‘, which means beef with onions.

Why you’ll love this recipe

• Full of flavor: Marinate the steak overnight for the best results, but a last-minute marinade works just fine – no biggie. Thanks to cube steak being pre-tenderized, you can marinate it right before cooking – it’s fantastic at soaking up those flavors.
• Perfect for weeknights: This dish cooks in just under 1 hour, making it perfect for busy families. Make no mistake – this dish has all the flavors of Sunday dinner – you just won’t spend all day in the kitchen! Plus, it’s just as tasty as leftovers the next day.
• Easy to make: The instructions are straightforward – if you can handle a frying pan, and a cutting board, you’re good to go. No fancy cooking methods or tools required.
• Wallet-friendly: Other than the steak (and optional plantains on the side), this recipe relies on common staples you likely already have. Cube steak keeps it affordable without compromising on taste.

Ingredients you’ll need

• Cube steak is my favorite cut for bistec encebollado. It’s pre-tenderized so it doesn’t require much prep and it absorbs all the flavors. It’s a pretty affordable cut of meat.
• Sliced onions are a major component of this dish. I use 1 medium yellow onion for this recipe.
• Garlic and seasonings – fresh crushed garlic, onion powder, garlic powder, oregano, salt pepper and sazon con azafran.
• Neutral oil like vegetable oil or canola oil for searing the steaks.
• Optional: Islanders and Latin-Americans often rinse their meat with a mix of white vinegar, lime juice, and water before seasoning. Simply soak the meat in this mixture for 10-15 minutes, then give it a quick rinse before seasoning.

Step-by-step instructions

1. Clean and season the meat: Place the steaks in a bowl with white vinegar and lime juice. Let them soak for 10-15 minutes, then rinse and pat them dry. Rub the steaks with 1 teaspoon of oil, garlic, and seasonings. Cover the bowl with plastic wrap and let it sit in the fridge for 1 hour or overnight.
2. Sear the steaks: Heat 3 tablespoons of oil in a large skillet or aluminum pan. Brown the steaks on both sides. Don’t put too many at once to get a good sear; you might need to do it in batches.
3. Add the onions: Put the steaks back in the pan and place the sliced onions on top. Pour ½ cup of water over the onions (add more if you like extra sauce). Bring to a simmer and cover the pan with a lid. 
4. Simmer the steaks over low heat for 45 minutes. Check every 10 minutes to make sure there’s enough liquid remaining in the pan. Turn the steaks over every now and then so they don’t burn. Add more water to the pan if needed.

Recipe Tips and Tricks

• For more sauce, just add water to the pan.Avoid adding too much as you don’t want to water down the dish. Don’t forget to taste and adjust the seasoning as you add more water.
• In some Dominican recipes, a few teaspoons of soy sauce is added to darken the sauce and onions.
• Turn the steaks every now and then to avoid burning and watch the amount of liquid in the pan so they don’t become dry.

Serving Suggestions and Sides

Bistec Encebollado is traditionally served with these side dishes:

• Arroz blanco (white rice)
• Maduros (sweet plantains)
• Tostones (fried green plantains)

Storing and Reheating Leftovers

• In the refrigerator: Let the bistec cool to room temperature before transferring it to an airtight container. Store any leftovers in the refrigerator for 3-4 days. 
• Reheating instructions: In the microwave for 1-2 minutes or warm it up in a pan on the stove. If using a pan, you might need to add a little water.
• In the Freezer: Place leftovers in a freezer-safe container or bag, ensuring a proper seal to prevent freezer burn. Frozen leftovers can be stored for 3 months. 
• To thaw: Remove the bistec from the freezer and let thaw in the refrigerator overnight. Once defrosted, reheat on the stove with a little water in the pan.

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