Steak With Onions Bistec Encebollado Recipes

BISTEC ENCEBOLLADO (COLOMBIAN-STEAK WITH ONION SAUCE)

Steps:

• Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
• Place the pounded steaks in a zip lock plastic bag. Add the mustard, cumin, garlic, olive oil, salt and pepper. Refrigerate for 3 hours or overnight. Be sure the steaks are evenly covered.
• In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
• In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
• In a large skillet, heat the oil over medium heat. Place the steaks into the skillet and cook for 5 minutes per side. Add the onion sauce, mix and serve.

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

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.

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.

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.

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 & 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 (CUBE STEAK AND ONIONS)

Steps:

• If you have a mortar and pestle, use it to mash the garlic and the oregano. Combine the vinegar to the garlic and oregano.Note: If you do not have a mortar and pestle, add the garlic, oregano and vinegar to a blender and blend until smooth.
• Using a mallet, pound the meat to about an 1/8 of an inch.
• Add the cube steaks to a bowl and season on both sides with adobo.
• Add the garlic, oregano and vinegar blend. Add the oil.Stir and cover steaks well with marinade on all sides.Marinate for at least 30 minutes to 2 hrs.
• In a skillet over medium high heat, add the cube steak and the marinade.Cover the pan and cook for a few minutes stirring occasionally, about 15 minutes.
• While steak is cooking, slice the onions.Add onions midway into cooking and cook until onions are translucent.
• Steak is done.Serve with white or yellow rice.Drizzle steaks with sauce from pan.

BISTEC ENCEBOLLADO

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.

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!

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.