BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)
Bistec encebollado is a traditional Puerto Rican recipe featuring cube steak marinated in a flavor-packed combo of onions, sofrito and vinegar, before being stewed in a savory tomato based sauce. It's pure Puerto Rican comfort food.
Provided by Delish D'Lites
Categories Entree Main Course
Time 2h45m
Number Of Ingredients 11
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 ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
BISTEC ENCEBOLLADO - STEAK & ONIONS
A Flavorful Main Course Bistec Encebollado, or steak and onions, is a spiced, flavorful skillet steak prepared with a classic Adobo-garlic rub. Bistec Encebollado takes its delicious flavor from our homemade marinade, made quickly and easily using GOYA® condiments you already love.This steak and onion recipe is sure to delight your family with its simple, but deep, flavor and satisfying combination of textures.
Time 40m
Yield 6
Number Of Ingredients 7
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.
BISTEC ENCEBOLLADO (STEAK & ONIONS)
Bistec Encebollado, simply meaning steak and onions in Spanish. If you don't know Bistec Encebollado... well, it's about time you learn this Latin flavor bomb!
Provided by GypsyPlate
Categories Main Courses
Time 1h
Number Of Ingredients 15
Steps:
- Cut the steak into broad strips and marinate it with all marinade ingredients for at least 4-5 hours.
- Heat oil in skillet on medium high heat and quickly sear the steak without marinade on both sides. Once it is browned, add the rest of the marinade along with 1.5 cups of water and cook covered for 5 minutes.
- Stir in tomato sauce and sofrito. Mix well. cover and cook about 40-45 minutes, till the meat is tender. Stir occasionally. Adjust water according to the liquid consistency you want. Taste and adjust for seasoning like adobo.
- Sauté onion rings in butter and oil till slightly caramelized. Add in sautéed onions to the cooked beef in the last 5 minutes of cooking. (see note 2)
- Serve with rice along with tostones and black beans.
Nutrition Facts : Calories 594 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 51 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 698 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
BISTEC ENCEBOLLADO
This recipe was given to me several years ago by an old man from Michoacan, who used to have a small restaurant near Atlanta, Georgia. I feel bad that I never asked his name, in order to give him credit for this recipe.
Provided by Mely Martínez
Categories Beef Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Season steak with garlic powder, salt, and pepper.
- Heat 2 Tbsps. Of vegetable oil in a large frying pan over medium-high. Once hot, add the steak and cook for 5 minutes (in this time the meat will release its juices).
- Add the beer and the Knorr beef bouillon. Dissolve the beef bouillon in the beer and meat juice with the help of a wooden spoon. Lower the heat, cover, and keep cooking.
- While the meat is cooking, heat the other 2 tablespoons of vegetable oil in the second frying pan over a high heat. Once the oil is hot, add the onions. Stir-fry the onion for about 8 minutes until golden brown, but still crisp.
- Bistec encebollado - steak and onions
- Add the browned onions to the steak's frying pan, mix, and keep cooking for about 3 minutes, just enough time to blend all the flavors. Taste to check if it doesn't need more salt or pepper.
Nutrition Facts : ServingSize 4 oz, Calories 269 kcal, Carbohydrate 7 g, Protein 27 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 77 mg, Fiber 1 g, Sugar 3 g
BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)
Bistec encebollado, Puerto Rican steak and onions, is an easy and economical family-style dinner made with tender stewed cubed steak.
Categories Beef
Time 4h50m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
- Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.
Nutrition Facts : Calories 818 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
BISTEC ENCEBOLLADO
This traditional Bistec Encebollado, or steak an onions, is cooked to perfection. The meat is tender and juicy and the onions are caramelized and mixed with mouth watering spices.
Provided by Julie Maestre
Categories Main Dish
Time 10m
Number Of Ingredients 9
Steps:
- In a bowl, place your thinly sliced onions, cilantro, fresh garlic, olive oil, and mix, set aside
- Season steak with garlic powder, salt and pepper
- Place steak in the bowl with onions and squeeze some fresh lemon juice and mix
- Refrigerate steak and onions for about 20-30 minutes
- Drizzle some oil into a hot iron skillet over medium heat and throw in your onions, cilantro, and garlic mixture
- Sprinkle a pinch of sugar over the onions and stir
- Remove the onions and place the steak on the skillet and cook for about a minute on each side
- Place onions back in the skillet to warm them up a bit for about 20 seconds
- Remove the steak and onions and Enjoy!
Nutrition Facts : Calories 245 kcal, Carbohydrate 6 g, Protein 26 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 67 mg, Sugar 2 g, ServingSize 1 serving
CUBAN STEAK (BISTEC ENCEBOLLADO)
This recipe was found online icuban.com by Three Guys from Miami. This recipe adds a touch of lime and fresh cilantro to give the dish a Cuban flavor. This sounds like my kinda of steak!! Posting for ZWT.
Provided by diner524
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
- Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
- Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
- Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.
BISTEC ENCEBOLLADO
Provided by Food Network
Time 8h20m
Number Of Ingredients 16
Steps:
- Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.
BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)
This is very popular dish in some of the Caribbean islands such as Cuba, Puerto Rico, and Dominican Republic. Although it is essentially the same dish, each island has a different touch of flavor. In my family, we traditionally serve this dish with white rice, salad, and fried plantains.
Provided by Elsie
Time 1h35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 13.3 g, Cholesterol 65.7 mg, Fat 20.4 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 4.9 g, Sodium 838.2 mg, Sugar 5.5 g
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BISTEC ENCEBOLLADO RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 4 hrs 30 mins
- Combine vinegar, onion, salt, oregano, cumin, garlic, and 3 tablespoons of the oil in a large ziplock plastic freezer bag. Add sirloin; seal bag, and massage to ensure steak is well coated. Chill 4 to 12 hours.
- Remove steak from marinade; discard marinade. Pat steak dry with a paper towel. Heat 1 tablespoon of the oil in a large cast-iron skillet. Add steak; cook to desired degree of doneness, 6 to 7 minutes per side for medium-rare. Remove steak from skillet; let stand 10 minutes.
- Heat remaining 1 tablespoon oil in skillet. Add onions; cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add stock; cover and cook until onions are browned, tender, and liquid is nearly evaporated, about 3 minutes.
- Slice steak against the grain; divide evenly among 4 plates. Top evenly with onion mixture, and sprinkle with cilantro.
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5/5 (7)Total Time 17 minsCategory DinnerCalories 407 per serving
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5/5 (1)Category DinnerCuisine Puerto RicanTotal Time 25 mins
- In a large pan, heat oil over medium high heat. Add in two steaks and a quarter of the sliced onions. Cook steak 3-4 minutes per side. Adding in a tablespoon of extra mojo if dry. Stir onions as needed to caramelize them. Remove onions and steak from pan once steak arrives to desired level of done.
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From cookingwithtammy.recipes
- Adding distilled vinegar, lemon juice, adobo, ground oregano, garlic puree, olive oil, sazon, tomato sauce and cilantro to a small bowl and combining.
- Pouring marinade over cleaned thinly sliced Sirloin Steak, along with 1/2 of the onions, while reserving the other 1/2 and evenly distributing.
BISTEC ENCEBOLLADO - ANALIDA'S ETHNIC SPOON
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5/5 (9)Total Time 25 minsCategory Main DishCalories 319 per serving
- Place flank steak in a large freezer bag or a large rectangular glass baking dish. The bag tends to work better but if you use a dish, flip it over a few times while marinating.
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4.5/5 (169)Total Time 1 hr 15 minsCategory Entrees & SidesCalories 510 per serving
- Place in a ziplock bag with remaining ingredients and combine. Refrigerate and let marinate for at least 30 minutes to 8 hours.
- Pour all contents into a large skillet, cover and simmer over low heat for about 40 minutes or until steak is tender and onions have cooked down.
INSTANT POT BISTEC ENCEBOLLADO (CUBE STEAK WITH ONION)
From mystayathomeadventures.com
4.5/5 (22)Total Time 1 hr 35 minsCuisine Latin AmericanCalories 437 per serving
- In a blow add the crushed garlic, vinegar, salt, pepper, oregano, cumin, half the olive oil, and mix.
- Use a freezer bag or container and place the cube steaks in the bag, then add the marinade and seal.
[RECIPE] BISTEC ENCEBOLLADO (BEEF WITH ONIONS)
From dominicancooking.com
5/5 (3)Total Time 15 minsServings 6
- Place the beef in a zippy bag and add onion, oregano, pepper, vinegar, sugar, 1/2 cup of water and salt.
- Marinate for an hour at room temperature. Separate the meat and onions from the marinade liquid. Reserve the liquid and the onions separately.
- Heat the oil over high heat in a large non-stick pan. Add the beef slices (careful with splatters), Cook for half a minute, turn and cook the other side for another 30 seconds. Remove from the pan.
BISTEC ENCEBOLLADO RECIPE - RUMBA MEATS
From rumbameats.com
- Heat 2 tablespoons oil in a large heavy skillet. Add onions and jalapenos; pan fry over medium-high heat for about 5 minutes, stirring frequently. Season to taste with salt and black pepper. Remove from skillet and set aside.
- Heat 1 tablespoon oil in the same skillet; add 3 chuck steak slices to hot oil. Season to taste with salt and black pepper. Cook on each side for 3 to 4 minutes, turning meat as needed to cook until done and internal temperature reaches 160º F. Transfer to plate. Repeat with remaining slices of meat.
- Combine beer, Jugo Maggi, garlic powder and cumin in a small bowl and whisk to blend; add all meat to skillet and pour mixture over meat. Add reserved onions and peppers; using tongs, mix to blend.
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- Trim any excess fat from the edges and pound the steaks with a meat mallet, to about 1/4-inch-thick. Season with he salt and pepper, rub with the mustard, place in a shallow dish, and add the sliced onions on top. Cover and marinate in the refrigerator for a couple of hours.
- In a large skillet, heat the oil over a high flame until it's almost smoking. Season the steaks with the salt and pepper, and add them to the skillet. Cook on each side for about 1 minute, turning once, until golden brown. Remove the meat from the skillet and set aside in a serving dish.
- Reduce the flame to medium high, and in the same skillet with the oil remaining from cooking the steaks, fry the onions until golden, 8 to 10 minutes. Reducing the flame to low, add the Worcestershire sauce and cook the onions for about another 20 seconds. Remove skillet from the stove.
- Top the steaks immediately with the onions and pan juices, then garnish before serving with the sliced tomatoes and greens of your choice.
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