Bistec Encebollado (Steak and Onions)

5 from 1 vote

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.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Dishes

Cuisine: Caribbean/Latin American

Servings:

Calories: 547kcal

Author: Crystal DaCruz

Ingredients

2 lbs cube steak
½ cup white vinegar
2 tbsp lime juice
3 tablespoon oil divided
1 tablespoon crushed or minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon sazon con azafran
1 yellow onion medium-sized

Instructions

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 tablespoon of oil, garlic, and seasonings. Cover the bowl with plastic wrap and let it sit in the fridge for 1 hour or overnight.
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.
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.
Simmer the steaks on low 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.

Notes

- For a saucier dish, just add more water to the pan. Avoid adding too much as you don’t want to water down the flavor. Don’t forget to taste and adjust the seasoning as you add more liquid.

- Soaking onions in vinegar for 20 minutes gives them a tangy kick. Drain and saute the onions before cooking them with the steak, or the vinegar will ruin the dish.

- Turn the steaks every now and then to avoid burning and watch the amount of liquid so they don’t become dry.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition