Cuban Steak Bistec Encebollado Recipes

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 ENCEBOLLAO

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.

CUBAN CUBE STEAK - BISTEC DE PALOMILLA

Steps:

• If your steak isn't already tenderized, bash the steak with a tenderizer a few times on each side. Put the steak in a tightly-fitting box or freezer bag and add the lime juice, garlic, salt and pepper. Toss the steak in the mixture so it is mixed and the steak has some all over. Leave to marinade at least a couple hours but ideally overnight.
• When ready to cook, slice the onion and warm the butter and 1/2 tbsp oil in a small skillet over a medium heat. Add the onions and fry until lightly browned.
• Meanwhile, warm another skillet or grill pan to a medium-high heat. Add approx 1tbsp olive oil and once hot, shake off any excess marinade from the steak and add to the pan. Cook for a couple minutes each side, depending on how thick it is and how well done you prefer your steak.
• Let the steak rest a couple minutes before serving, topped with the onions. Goes well with rice and beans and some fried plantains.

BISTEC ENCEBOLLADO (CUBAN STEAK WITH ONIONS)

Steps:

• Cut top sirloin into 1/4" thick steaks. If using palomilla steaks they should already be cut and ready to be marinated.
• Pound steaks in between 2 pieces of parchment paper or plastic wrap. I use a rolling pin for even distribution but of course a mallet can be used too. Salt both sides of meat and transfer to a bowl for marinating.
• Add the juice of 2 limes, 1 cup of naranja agria, and 1/4 cup of smashed garlic. Cover and let marinate for at least 30 minutes. Prepare onion while steaks are marinating. Peel and cut onion into half moon slices.
• Heat a cast iron skillet on medium high heat and add two tablespoons of olive oil. Cook each steak about 3-4 minutes per side.
• Add in a few onion slices while steaks are cooking. Before taking the steak out of the pan pour in a couple of tablespoons of the marinade to make a little bit of sauce to pour on top of steak with the onions.

BISTEC ENCEBOLLADO (STEAK & ONIONS)

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.

PAN CON BISTEC | CUBAN STEAK SANDWICH

Steps:

• In a large bowl, season steak with salt, pepper, garlic, cumin, oregano, and Sazon. Massage the steak with the seasonings. Add in onions and naranja agria. Let it marinate for 15 minutes.
• Heat oil in a large pan over medium high heat. Add in steak and onions. Cook steak for 4-6 minutes per side, or until desired level of done. May be done in batches. Leave the onions until as softened as desired. To assemble the sandwiches, cut steak one steak into 3-4 slices and place it on a cut 4 inch Cuban bread that has been smeared with mayonnaise. Top with onions and close the sandwich. Serve.

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.

BISTEC ENCEBOLLADO

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!

CUBAN STEAK (BISTEC ENCEBOLLADO)

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.

KETO CUBAN BISTEC DE PALOMILLA

Steps:

• In a small bowl combine the salt, garlic powder, onion powder, cumin powder, oregano powder, black pepper. Set aside.
• On a large sheet pan place the thin cut sirloin steaks and season both sides of the bistecs with the prepared seasoning.
• If your steaks are not thin enough, you can flatten your steaks easily with a meat mallet.
• Pour the lime juice evenly on both sides of the steaks. Set aside and allow to marinade on the kitchen counter.
• Next, slice your onions and mince the garlic, and set aside.
• Heat the vegetable oil in a large skillet pan over medium-high heat.
• Once the oil is hot add 1 to 2 steaks in the pan and cook the steak for about 1 to 2 minutes on each side being sure to brown before flipping the steaks. Frying time will vary depending on the thickness of your steaks.
• After all the steaks have been cooked, reserve the oil and meat drippings and add the sliced onions and cook over medium-high heat stirring until they begin to brown. Once they start to brown, add the fresh garlic and cook until they are both translucent. At this point, you add a couple of tablespoons of butter or olive oil and give them a good stir.
• Add the brown onions and garlic to the top of the steaks and garnish with parsley or fresh basil.
• Serve the keto Cuban Bistec de Palomilla with cauliflower rice.
• The bistecs are best served immediately.