Bistec encebollado
Bistec encebollado, from above
Non vegPuerto Rico

Bistec encebollado

Thin steak braised with a mountain of soft onions. Sharp, savoury and made for rice.

40 minTime
40 gProtein each
mildSpice
Steak and onions2 chapters · 1 min read

Make it your way

Grandma's wayVinegar and garlic steak, braised with onions.
The original
388kcalsame
40 gproteinsame
1 gfibresame
40minutessame

Bistec encebollado.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef600 g thin steak, pounded
Onion2 large, in rings
Garlic4 cloves, crushed
Vinegar2 tbsp
Olive oil2 tbsp
Dried oregano½ tsp
Black pepper½ tsp
Water¾ cup
Saltto taste

Method

3 steps
  1. 1Pound the steaks thin and marinate with garlic, vinegar, oregano, pepper and salt for at least 1 hour.
  2. 2Sear the steaks in hot oil, a minute a side, in batches.
  3. 3Return all the steak with the onions, marinade and water. Cover and braise on low for 20 minutes.
Serve it like this

Serve steak and onions over white rice with stewed beans alongside, spooning the sauce over everything, with tostones on the side.

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Make it a meal

What goes with Bistec encebollado: a bread or rice, a side, something to drink and something sweet.

Bread or rice Arroz con gandules60 min
Bread or rice Methi thepla40 min
On the side Maduros15 min
On the side Jeera aloo30 min
A little snack Tostones30 min
To drink Morir soñando5 min
Something sweet Tembleque20 min
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