BISTEC ENCEBOLLADO (STEAK & ONIONS)
Bistec Encebollado, simply meaning steak and onions in Spanish. If you don't know Bistec Encebollado... well, it's about time you learn this Latin flavor bomb!
Provided by GypsyPlate
Categories Main Courses
Time 1h
Number Of Ingredients 15
Steps:
- Cut the steak into broad strips and marinate it with all marinade ingredients for at least 4-5 hours.
- Heat oil in skillet on medium high heat and quickly sear the steak without marinade on both sides. Once it is browned, add the rest of the marinade along with 1.5 cups of water and cook covered for 5 minutes.
- Stir in tomato sauce and sofrito. Mix well. cover and cook about 40-45 minutes, till the meat is tender. Stir occasionally. Adjust water according to the liquid consistency you want. Taste and adjust for seasoning like adobo.
- Sauté onion rings in butter and oil till slightly caramelized. Add in sautéed onions to the cooked beef in the last 5 minutes of cooking. (see note 2)
- Serve with rice along with tostones and black beans.
Nutrition Facts : Calories 594 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 51 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 698 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
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.
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 (CUBAN STEAK AND ONIONS)
This is very popular dish in some of the Caribbean islands such as Cuba, Puerto Rico, and Dominican Republic. Although it is essentially the same dish, each island has a different touch of flavor. In my family, we traditionally serve this dish with white rice, salad, and fried plantains.
Provided by Elsie
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
- Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
- Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 13.3 g, Cholesterol 65.7 mg, Fat 20.4 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 4.9 g, Sodium 838.2 mg, Sugar 5.5 g
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
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 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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