Bistec Encebollado Steak Onions Recipes

BISTEC ENCEBOLLADO - STEAK & ONIONS

Steps:

• Step 1 In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs. Step 2 Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes. Step 3 Evenly divide meat among serving dishes; top with onions and drizzle with sauce.

STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)

Steps:

• Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
• In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
• In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
• In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
• To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.

BISTEC ENCEBOLLADO (STEAK AND ONIONS)

Steps:

• In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil. Mix together to form paste and rub the paste on both sides of the steak.
• Heat a large non-stick skillet over medium-high heat. Add one tablespoon of olive oil. Add the steaks and cook until browned, about 2 minutes per side. Remove to a plate and set aside.
• Add the last tablespoon of olive oil to same skillet and reduce heat to medium. Add the sliced onion, stirring frequently to scrape up any browned bits. Cook until onions are soft, about 10 minutes.
• Stir in apple cider vinegar.
• Slice steak into thin strips and return meat and any juices back to skillet with onions. Stir to heat through. Serve!

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Steps:

• Cut the cube steaks into strips and place them into a bowl or ziplock bag. Add 1 tbsp of olive oil, the vinegar, sazon, adobo and oregano. Toss to coat, and marinate for 1-2 hours in the refrigerator.
• Heat a Dutch oven or caldero over medium heat. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. Stir for 3-4 minutes to begin browning the meat.
• Add the onions, tomato sauce, water and chicken bouillon. Stir to combine and bring the mixture to a boil.
• Reduce the bistec encebollado to a simmer, cover with a lid and cook for 40-45 minutes, or until the beef is tender.
• Serve with white rice and fried plantains.

BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)

Steps:

• Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
• Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
• Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.

STEAK WITH ONIONS (BISTEC ENCEBOLLADO)

Steps:

• Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
• Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).
• Remove onions and drain on paper towels.
• On high fry steaks rapidly on each side until brown.
• Serve with onions.