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bistec encebollado in a bowl with rice & maduros

Bistec Encebollado (Stewed Steak & Onions)

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  • Author: Salima Benkhalti
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch, Main Dish
  • Method: Stewed
  • Cuisine: Puerto Rican, Latin
  • Diet: Gluten Free


This Puerto Rican bistec encebollado is a comforting main dish made with stewed steak & onions marinated in a garlicky, spice forward sauce. It’s typically made with cube steak and served over white rice with fried brown plantains. 


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  1. Prep the marinade. In a large bowl combine the oil, vinegar, garlic, adobo & sazon. Mix well.
  2. Marinate the meat. Add the cube steak to the bowl with the marinade, mix well to coat the meat evenly, and cover. Refrigerate for a minimum of 2 hours, or overnight.
  3. Brown the steak. Heat a caldero or pot with a lid over medium heat. Add the steak and cook for a few minutes, or until the meat begins to brown.
  4. Stew the meat & onions. Add the onions & water on top of the meat. Bring the water to a boil before lowering to a simmer, covering & cooking for 20-30 minutes, or until the onions & beef are fully cooked. Garnish with cilantro. Enjoy with rice & plantains.


Tip: Check the steak & onions every 5-10 minutes while stewing to make sure nothing is sticking, adding a splash of water if things get too dry.