Bistec Encebollado is a tasty Puerto Rican dish made with juicy steak and sweet onions. It’s cooked together to give you a great mix of flavors that you’ll love!
This dish is perfect with rice, and the garlic and spices will make your kitchen smell amazing. I always make enough for seconds; it’s just that good! 😋
Key Ingredients & Substitutions
Beef Steak: Thin cuts like sirloin or flap meat are perfect for this dish. If you want a leaner option, consider flank steak or even chicken for a lighter version. When sliced thinly, they still deliver great flavor!
Onions: Yellow onions are usually used for their sweetness when cooked. If you prefer a milder taste, sweet onions or white onions work just as well. Red onions can also add a nice color, but they have a sharper flavor.
Vinegar: Apple cider vinegar has a pleasant tang that complements the meat. White vinegar is fine too. For a unique twist, try lime juice instead for an extra zesty kick!
Sofrito: This flavorful mix is essential for authentic taste. You can make your own by blending peppers, onions, garlic, and herbs. If unavailable, use a store-bought version or make a simple mix with garlic and bell peppers.
Orange Juice: This ingredient is optional, but it helps tenderize the meat and adds a nice citrus flavor. If you don’t have orange juice, feel free to use lemon juice or omit it entirely.
How Do You Get the Onions Perfectly Caramelized?
Caramelizing onions is a simple but key technique for enhancing the flavor of your dish. Here are some tips to ensure they turn out sweet and golden:
- Use medium heat to prevent burning. It might take longer, but the rich flavor is worth it!
- Add a pinch of salt to help draw out moisture and speed up the caramelization process.
- Stir occasionally but let them sit for a few minutes at a time to develop a nice brown color without breaking them.
With patience, you’ll end up with amazing, sweet onions that take your Bistec Encebollado to the next level!
Bistec Encebollado (Puerto Rican Steak and Onions)
Ingredients You’ll Need:
For the Meat:
- 1.5 lbs thinly sliced beef steak (like sirloin or flap meat)
For the Onion Mixture:
- 2 large onions, sliced into rings
- 4 cloves garlic, minced
- 1/4 cup olive oil
For the Marinade:
- 1/4 cup vinegar (white or apple cider vinegar)
- 1/4 cup orange juice (optional, for tenderizing and flavor)
- 1/4 cup sofrito (Puerto Rican seasoning blend)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt (to taste)
For Cooking:
- 1/2 cup beef broth or water
- Fresh cilantro or parsley for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus at least 30 minutes for marinating the steak. Plan for an additional 20-25 minutes to cook everything together. In total, you should set aside about 1 to 1.5 hours to get a delicious Bistec Encebollado on your table!
Step-by-Step Instructions:
1. Marinate the Steak:
In a large bowl, mix together the thinly sliced beef with minced garlic, vinegar, orange juice (if you’re using it), sofrito, cumin, oregano, paprika, salt, and pepper. Make sure everything is well combined. Cover the bowl and let the meat marinate in the fridge for at least 30 minutes, but longer (up to 2 hours) will enhance the flavors!
2. Sauté the Onions:
In a large skillet, heat olive oil over medium heat. Add the sliced onions and stir occasionally. Cook them for about 10-12 minutes until they are soft and caramelized. This brings out their natural sweetness! Once done, remove the onions from the skillet and set them aside.
3. Cook the Steak:
In the same skillet, add the marinated steak in a single layer. If your skillet isn’t big enough, cook the steak in batches. Sear each side for about 3-4 minutes until they are nicely browned. Don’t worry if the steak isn’t fully cooked through just yet; you’ll finish cooking it later. Once done, remove the steak and set it aside.
4. Combine and Simmer:
Now, pour in the beef broth or water, making sure to scrape up any tasty browned bits left in the skillet. Return the sautéed onions and steak back into the skillet. Lower the heat to a gentle simmer, cover, and let everything cook together for about 10-15 minutes. This allows all those yummy flavors to meld while the meat becomes nice and tender.
5. Serve:
Before serving, garnish your Bistec Encebollado with some freshly chopped cilantro or parsley for a pop of color and flavor. Serve it hot with a side of fluffy white rice to soak up that delicious onion sauce. Enjoy every bite of your authentic Puerto Rican Bistec Encebollado!
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While sirloin and flap meat are great options, you can also use flank steak or even ribeye for a richer flavor. Just ensure the beef is thinly sliced for the best results!
How Can I Make This Dish Ahead of Time?
To prepare in advance, marinate the beef and sauté the onions up to a day prior. Store them separately in the fridge. When you’re ready to serve, just combine and simmer as directed—this will save time on busy days.
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Allow the Bistec Encebollado to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw in the fridge and reheat on the stove or microwave until warmed through.
What Should I Serve with Bistec Encebollado?
This dish pairs perfectly with white rice, which absorbs the delicious onion sauce. You can also serve it with fried plantains or a fresh salad for a complete meal!
