Bistec Encebollado Salvadoreño Steak And Onions Food

AUTHENTIC MEXICAN BISTEC ENCEBOLLADO- STEAK AND ONION

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.

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

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.

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 - STEAK & ONIONS

Steps:

• Step 1 In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs. Step 2 Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes. Step 3 Evenly divide meat among serving dishes; top with onions and drizzle with sauce.

BISTEC ENCEBOLLADO (STEAK AND ONIONS)

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!

STEAK WITH ONIONS (BISTEC ENCEBOLLADO)

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)

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.