BISTEC ENCEBOLLADO (CUBE STEAK AND ONIONS)
This Bistec Encebollado (Cube Steak and Onions) recipe is hyper delicious and loaded with onions. Serve with white or yellow rice.
Provided by Mexican Appetizers and More
Categories Dinner
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 4 g, Calories 520 kcal, Carbohydrate 7 g, Protein 48 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 163 mg, Sodium 140 mg, Fiber 1 g, Sugar 2 g
AUTHENTIC MEXICAN BISTEC ENCEBOLLADO- STEAK AND ONION
There are nights when you need to put food on the table really fast and there is no inspiration. This Authentic Mexican Bistec Encebollado- Steak And Onion will take you out of trouble and help you deliver a great dinner for your family.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 35m
Number Of Ingredients 9
Steps:
- Place the steaks on a plate and sprinkle salt, pepper, oil and lemon juice on them. Let them sit on the plate for 10 minutes.
- Meanwhile, use a regular pan or a cast iron one and heat it up on the stove. Let it be really hot.
- Add the meat and cook until no longer pink. The meat should sizzle when you put it in the pan. The cooking time is about 3-4 minutes, but use your judgment as each cut is different and could take more or less time.
- When cooked remove the steaks from the pan and place them on a warmed plate to rest.
- While the meat is cooking, slice the onions. again, use your judgment. If you cook for 4 people, for example, 2-3 large onions should be enough.
- In the same pan you cooked the steaks, add the butter and let it melt.
- Cook onions over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Add salt and pepper on them and move them often in the pan with a spatula.
- Note: If you want to add jalapeno pepper, add it with the onions. Same with the sliced potato. These are optional ingredients that can go with the onions.
- When the onions are golden brown, soft and cooked through, remove them from the pan and place them over the steaks.
- Serve them right away with Mexican rice, Authentic Mexican Beans, Ensalada de Nopales or Cactus Salad.
Nutrition Facts : Calories 512 calories, Carbohydrate 8.9 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 20.6 grams fat, Fiber 2 grams fiber, Protein 70 grams protein, SaturatedFat 7.7 grams saturated fat, Sugar 4.8 grams sugar
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
This recipe was given to me several years ago by an old man from Michoacan, who used to have a small restaurant near Atlanta, Georgia. I feel bad that I never asked his name, in order to give him credit for this recipe.
Provided by Mely Martínez
Categories Beef Main Course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 4 oz, Calories 269 kcal, Carbohydrate 7 g, Protein 27 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 77 mg, Fiber 1 g, Sugar 3 g
BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)
Bistec encebollado is a traditional Puerto Rican recipe featuring cube steak marinated in a flavor-packed combo of onions, sofrito and vinegar, before being stewed in a savory tomato based sauce. It's pure Puerto Rican comfort food.
Provided by Delish D'Lites
Categories Entree Main Course
Time 2h45m
Number Of Ingredients 11
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.
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
STEAK WITH ONIONS (BISTEC ENCEBOLLADO)
Make and share this Steak with Onions (Bistec Encebollado) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
- Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).
- Remove onions and drain on paper towels.
- On high fry steaks rapidly on each side until brown.
- Serve with onions.
BISTEC ENCEBOLLADO (STEAK WITH ONIONS)
Make and share this Bistec Encebollado (Steak With Onions) recipe from Food.com.
Provided by Michelle Figueroa
Categories Steak
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place beef steak, olive oil, garlic, oregano, onion, white vinegar, beef stock, and salt in a gallon-size plastic bag.
- Turn until all the ingredients mix together.
- Refrigerate at least 4 hours or a couple of days (or freeze for later use).
- Place contents of bag in a heavy skillet and bring it to a boil.
- Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.
- Serve with white rice and fried plantains.
Nutrition Facts : Calories 281.9, Fat 27.2, SaturatedFat 3.8, Sodium 809.1, Carbohydrate 8.4, Fiber 1.4, Sugar 3.2, Protein 1.8
BISTEC ENCEBOLLADO (STEAK AND ONIONS)
This is a Caribbean version of steak and onions which is popular in the Dominican Republic. This is great served with rice and a nice green salad!
Provided by Kim127
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil. Mix together to form paste and rub the paste on both sides of the steak.
- Heat a large non-stick skillet over medium-high heat. Add one tablespoon of olive oil. Add the steaks and cook until browned, about 2 minutes per side. Remove to a plate and set aside.
- Add the last tablespoon of olive oil to same skillet and reduce heat to medium. Add the sliced onion, stirring frequently to scrape up any browned bits. Cook until onions are soft, about 10 minutes.
- Stir in apple cider vinegar.
- Slice steak into thin strips and return meat and any juices back to skillet with onions. Stir to heat through. Serve!
Nutrition Facts : Calories 424.8, Fat 27.1, SaturatedFat 8, Cholesterol 103.8, Sodium 378.1, Carbohydrate 6.5, Fiber 1.1, Sugar 2.4, Protein 37.2
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