Description
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.
Ingredients
Units
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- 2 tbsp olive oil
- 1/4 cup white vinegar
- 3 cloves garlic, grated or mashed with a pilon
- 2 tsp adobo seasoning (can also be store bought)
- 2 tsp sazon seasoning (can also be store bought)
- 2 lbs cube steak (or your favorite cut of steak)
- 3 yellow onions, peeled & sliced into rings
- 1 cup water
- salt & pepper to taste
- optional: cilantro to garnish
Instructions
- 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.
Notes
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.