Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Bistec encebollado is a popular dish from Puerto Rico that translates to “steak with onions.” It’s one of the most commonly served meals in Puerto Rico, featuring thin, marinated steak that is simmered with a generous amount of onions until tender and flavorful. You’ll find variations in many Latin cuisines, with different spices and even different cuts of beef. In Puerto Rico, cube steak is the cut of preference, which you can easily find in the grocery store. This is an easy dish to serve for a crowd, family style. Add it to your next party menu. Let’s talk about how to make bistec encebollado, shall we?
FOR THE MARINADE Olive Oil. White Vinegar. Sofrito. Use store bought, or try this homemade sofrito recipe. Garlic. Seasonings. I’m using adobo seasoning, but it’s also great with a combination of adobo and sazon seasoning. FOR THE BISTEC ENCEBOLLADO Vegetable Oil. Cube Steak. You can use other steak. See the Recipe Notes section. Onions. Use white or yellow onions. Chicken Stock. Butter. Optional.
I like to slice the steak into thin strips for serving, but you can marinate and cook them whole if you prefer. When ready to cook, sear the steaks in a large pan over high heat, then set them aside. Brown the onions for 5 minutes, then add in the reserved marinade and chicken stock, along with the seared steaks. Simmer the whole dish for 30-45 minutes, or until the steak is tender to your liking and cooked through. If you’d like to thicken the sauce, remove from heat and whisk in the cold butter to make a gravy. That sauce is gold! Talk about flavor. Boom! Done! Your bistec encebollado is ready to serve. Serve it up family style for your guests. Tostones (fried plantains) or maduros (fried sweet plantains) are a great side dish. I enjoy the dish with Arroz con Gandules, or with Frijoles Negros. The thin cut meat is great on a sandwich with simple toppings. You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy this bistec encebollado recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera Puerto Rican True Flavors, by Wilo Benet Also, check out my cookbook! The Spicy Food Lovers’ Cookbook, by Mike Hultquist
