Steak With Smothered Caramelized Onion Bistec Encebollado Food

STEAK AND ONIONS

Steps:

• Preparation
• Adding distilled vinegar, lemon juice, adobo, ground oregano, garlic puree, olive oil, sazon, tomato sauce and cilantro to a small bowl and combining.
• Pouring marinade over cleaned thinly sliced Sirloin Steak, along with 1/2 of the onions, while reserving the other 1/2 and evenly distributing.
• Using heavy duty skillet with about 2 Tbsps of oil while flame is on medium-high heat.
• Adding thinly sliced steak to hot pan, without over crowding the pan.
• Allowing the steak to brown on both sides.
• FYI Sometimes when vinegar comes in contact with meat during cooking process you may see whats called scum, protein or fat, simply skim off the top using a spoon and discard.
• Adding marinade and onion mixture to skillet and combining.
• Adding about a cup of water at a time and covering with lid.
• Periodically checking steak tenderness and adding water from time to time through out cooking process.
• Adding reserved onions to steak during last 5-10 minutes of cooking.
• Turning stovetop off when onions become soften and translucent.
• Serve With White Rice, Rice And Beans, Beans, And Sweet Plantain.
• Enjoy!!!!

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.

QUICK AND EASY BISTEC ENCEBOLLADO RECIPE

Steps:

• In a large bowl, mix together everything except for the oil.
• In a large pan, heat oil over medium high heat. Add in two steaks and a quarter of the sliced onions. Cook steak 3-4 minutes per side. Adding in a tablespoon of extra mojo if dry. Stir onions as needed to caramelize them. Remove onions and steak from pan once steak arrives to desired level of done.
• Repeat process with the remaining steak and onions.
• Serve immediately.

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.

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 | SPANISH STYLE STEAK & ONIONS | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Finely dice onions, peppers, and garlic -- set aside
• Slice golden or white onion into rings. Then place into bowl with 1tsp of vinegar. Set aside
• In a large mixing bowl, season beef with diced cubanelle peppers, onions, garlic, ajicitos, adobo, salsa china (lite sodium soy sauce), Dominican orégano, sazón, black pepper, lime, recao, and olive oil
• Mix together until well combined and let marinate for 30mins or even overnight
• In a skillet, heat up canola oil until nice and hot. Use medium heat.
• Add beef making sure to brown on each side. Browning should take about 5-10 mins. Be sure to flip over the beef.
• Afterwards, add water. I like to add water the mixing bowl first to capture all of the marinade flavor and then add to the beef in skillet
• Braise beef for 30-40mins. Add more water if necessary. You want beef to be nice and tender
• Once the sauce has reduced add in onions at the end
• Saute onions and beef until onions reach your desired softness

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 ENCEBOLLADO (STEAK & ONIONS)

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.

BISTEC ENCEBOLLADO

Steps:

• Season the steaks generously with adobo, salt and pepper.
• Place in a ziplock bag with remaining ingredients and combine. Refrigerate and let marinate for at least 30 minutes to 8 hours.
• Pour all contents into a large skillet, cover and simmer over low heat for about 40 minutes or until steak is tender and onions have cooked down.
• Taste and season again if necessary.
• If you want more juice, add additional water and seasonings. If it's too watery, let it simmer down without a lid for a few minutes.
• Serve with rice.

BISTEC ENCEBOLLADO (COLOMBIAN-STEAK WITH ONION SAUCE)

Steps:

• Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
• Place the pounded steaks in a zip lock plastic bag. Add the mustard, cumin, garlic, olive oil, salt and pepper. Refrigerate for 3 hours or overnight. Be sure the steaks are evenly covered.
• In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
• In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
• In a large skillet, heat the oil over medium heat. Place the steaks into the skillet and cook for 5 minutes per side. Add the onion sauce, mix and serve.

BISTEC ENCEBOLLADO SALVADOREñO (STEAK AND ONIONS)

Steps:

• Prep steak and marinate. Trim any excess fat from the edges and pound the steaks with a meat mallet, to about ¼ inch thick. Season with he salt and pepper, rub with the mustard, place in a shallow dish, and add the sliced onions on top. Cover and marinate in the refrigerator for a couple of hours.
• Sauté steak. In a large skillet, heat the oil over a high flame until it's almost smoking. Season the steaks with the salt and pepper, and add them to the skillet. Cook on each side for about 1 minute, turning once, until golden brown. Remove the meat from the skillet and set aside in a serving dish.
• Sauteé onions. Reduce the flame to medium high, and in the same skillet with the oil remaining from cooking the steaks, fry the onions until golden, 8 to 10 minutes. Reducing the flame to low, add the Worcestershire sauce and cook the onions for about another 20 seconds. Remove skillet from the stove.
• Assemble and serve. Top the steaks immediately with the onions and pan juices, then garnish before serving with the sliced tomatoes and greens of your choice.

BISTEC ENCEBOLLADO (MEXICAN-STYLE STEAK AND ONIONS)

Steps:

• Season the beef with cumin, Jugo Maggi, lime juice, and pepper.
• Mix well and set aside until ready to use.
• In the meantime, slice all the onions and set aside.
• Heat oil in a large skillet.
• Add beef to the skillet and cook until no longer pink.
• About 4-5 minutes.
• Remove beef from skillet.
• Add all the onions and jalapeños to the skillet.
• Season with salt.
• Cook for 5 minutes or until all the onions are translucent.
• Add the garlic clove and return the beef to the skillet.
• Mix and taste for good measure.
• Cook for 2 minutes.
• Serve with tortillas and salsa.
• Enjoy!

BISTEC ENCEBOLLADO (CUBE STEAK AND ONIONS)

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.

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

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.

[RECIPE] BISTEC ENCEBOLLADO (BEEF STEAK WITH SAUTED ONIONS)

Steps:

• Seasoning the steaks: Place the beef in a bowl, and add onion, oregano, pepper, vinegar, lime juice, Worcestershire sauce, and salt.Marinate for an hour at room temperature.
• Cooking the steaks: Once an hour has passed, separate the meat and onions from the marinade liquid. Reserve the liquid and the onions separately. Lightly pat dry the beef slices using a paper towel.Heat the oil over high heat in a large non-stick pan. Add the beef slices (careful with splatters), Cook for half a minute, turn and cook the other side for another 30 seconds. Remove them from the pan.
• Cooking the onions: Add the onions to the pan and lower the heat to low. Cook and stir until the onions become translucent.Once the onions are cooked, increase the heat to medium, and add the liquid from the marinade and simmer until the liquid has reduced to half. Try and season with salt to taste if you find it necessary. Remove from the heat.
• Serving: Serve the steak with the onions. See serving suggestions above recipe.

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:

• Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
• Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.

BISTEC ENCEBOLLADO

Steps:

• Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.

BISTEC ENCEBOLLADO (STEAK & ONIONS)

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.

TITI GACHE'S BISTEC ENCEBOLLADO

Steps:

• In a large bowl, mix together vinegar, adobo, and olive oil. Add steak, tossing to combine. Cover beef; marinate half a day
• Take steak out of the fridge.
• Sauté onions in olive oil about 30 minutes low until caramelized (not burnt)
• Turn on heat to high and move onions to edge of skillet away from direct heat.
• When the Pan is hot put bistecs on pan
• Flip after about two minutes, put onions right on top of steaks, cook another 2-3 minutes

AUTHENTIC PUERTO RICAN BISTEC ENCEBOLLADO (STEAK & ONION) RECIPE

Steps:

• See video for step buy step instructions.

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.