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.
Prep the marinade. In a large bowl combine the oil, vinegar, garlic, adobo & sazon. Mix well.
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.
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.
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.