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Bistec Encebollado
Sofia

Bistec Encebollado

A beloved Latin American dish of marinated steak cooked with caramelized onions in a savory, tangy sauce. This comforting meal is rich in flavor and perfect served over rice or with tostones.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs thinly sliced beef steak sirloin, round, or flank
  • 2 large onions thinly sliced
  • 4 garlic cloves minced
  • Juice of 1 lime
  • 1 tablespoon white vinegar
  • 1 teaspoon ground oregano
  • 1 teaspoon adobo seasoning or salt and pepper, to taste
  • ½ teaspoon ground cumin
  • 1 –2 tablespoons olive oil
  • ½ cup beef broth or water
  • Optional: sliced bell peppers or a splash of Worcestershire sauce
  • Fresh cilantro or parsley for garnish

Method
 

  1. Marinate the Beef:
  2. In a bowl, combine steak with garlic, lime juice, vinegar, oregano, adobo seasoning, and cumin. Toss well and let marinate for at least 30 minutes (or up to overnight in the fridge).
  3. Cook the Onions:
  4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced onions and cook for 8–10 minutes until soft and caramelized. Remove from skillet and set aside.
  5. Sear the Steak:
  6. In the same skillet, add more oil if needed and increase heat to medium-high. Sear the marinated steak slices for 2–3 minutes per side until browned.
  7. Deglaze and Simmer:
  8. Return onions to the pan. Add beef broth and optional Worcestershire. Stir and bring to a simmer. Cover and cook on low for 8–10 minutes to tenderize the beef and blend flavors.
  9. Serve:
  10. Serve hot over white rice with a side of beans, tostones, or fried plantains. Garnish with fresh herbs if desired.

Notes

  • For more flavor, add sliced bell peppers or a pinch of smoked paprika.
  • Great with yellow rice, mofongo, or mashed yuca.
  • If beef is tough, simmer longer with a bit more broth until tender.
  • Store leftovers for up to 3 days in the fridge — even better the next day!