Cuban Steak Bistec Encebollado Food

BISTEC ENCEBOLLADO

Steps:

• In a bowl, place your thinly sliced onions, cilantro, fresh garlic, olive oil, and mix, set aside
• Season steak with garlic powder, salt and pepper
• Place steak in the bowl with onions and squeeze some fresh lemon juice and mix
• Refrigerate steak and onions for about 20-30 minutes
• Drizzle some oil into a hot iron skillet over medium heat and throw in your onions, cilantro, and garlic mixture
• Sprinkle a pinch of sugar over the onions and stir
• Remove the onions and place the steak on the skillet and cook for about a minute on each side
• Place onions back in the skillet to warm them up a bit for about 20 seconds
• Remove the steak and onions and Enjoy!

BISTEC ENCEBOLLADO (CUBAN STEAK WITH ONIONS)

Steps:

• Cut top sirloin into 1/4" thick steaks. If using palomilla steaks they should already be cut and ready to be marinated.
• Pound steaks in between 2 pieces of parchment paper or plastic wrap. I use a rolling pin for even distribution but of course a mallet can be used too. Salt both sides of meat and transfer to a bowl for marinating.
• Add the juice of 2 limes, 1 cup of naranja agria, and 1/4 cup of smashed garlic. Cover and let marinate for at least 30 minutes. Prepare onion while steaks are marinating. Peel and cut onion into half moon slices.
• Heat a cast iron skillet on medium high heat and add two tablespoons of olive oil. Cook each steak about 3-4 minutes per side.
• Add in a few onion slices while steaks are cooking. Before taking the steak out of the pan pour in a couple of tablespoons of the marinade to make a little bit of sauce to pour on top of steak with the onions.

CUBAN STEAK (BISTEC ENCEBOLLADO)

Steps:

• Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
• Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
• Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
• Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.

BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)

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.

CUBAN BREADED STEAK (BISTEC EMPANIZADO)

Steps:

• Mix olive oil, sour orange juice, vinegar, and chopped onion to make marinade.
• Add un-pounded steak, cover, and marinate for 20 minutes.
• Remove steaks from marinade and place them, one at a time, between two pieces of waxed paper.
• Using a meat mallot, pound steaks to ¼-inch thickness; return steaks to marinade; refrigerate/marinate for 1-4 hours; remove beef and save marinade.
• In a bowl, combine cracker meal, garlic powder, and salt.
• Dip wet beef in egg whites, then dip in cracker mixture, coating well on both sides.
• Saute in heated olive oil to desired doneness; remove from pan and place on plate.
• Use some of the reserved marinade (with the onions) to deglaze the pan: cook at high heat, stirring constantly until the onions are cooked and the sauce reduces somewhat.
• Pour sauce over the steaks and sprinkle with chopped cilantro and freshly ground pepper.

BREADED STEAK (BISTEC EMPANIZADO)

Steps:

• Sprinkle steaks with chopped onion, minced garlic, "sour" orange juice or alternative mix, and salt.
• Rub into meat and cover.
• Place in the refrigerator & allow to marinate overnight.
• In bowl, beat the eggs - place flour on a plate, & breadcrumbs on another plate.
• Season with the seasonings and dip the steaks into eggs, then roll into flour cover lightly, then back into egg mixture and then into breadcrumbs and cover both on sides.
• Heat oil in skillet on medium heat and fry steak on both sides, until golden brown - don't overcook.

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.

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!

BISTEC ENCEBOLLAO

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.