Description
A savory and comforting Puerto Rican classic, Bistec Encebollado features thinly sliced steak marinated in vinegar, garlic, and sofrito, then simmered with a mountain of tender onions until melt-in-your-mouth perfection.
Ingredients
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- 1/2 cup olive oil
- 1/2 cup white vinegar
- 3 tablespoons sofrito
- 6 garlic cloves, mashed
- 2 tablespoons adobo seasoning (or a mix of adobo and sazon)
- Salt to taste
- 2 tablespoons vegetable oil
- 2 pounds cube steak, pounded thin
- 2 large onions, sliced
- 1 cup chicken stock
- 2 tablespoons cold butter (optional)
Instructions
- In a bowl, whisk together olive oil, vinegar, sofrito, mashed garlic, adobo seasoning, and salt. Add steak and marinate for at least 2 hours or overnight.
- Heat vegetable oil in a large skillet over medium heat. Remove steak from marinade and sear in batches until browned. Set aside.
- In the same skillet, add sliced onions and cook until soft and golden, about 10 minutes.
- Return steak to skillet with onions. Pour in chicken stock and stir to combine.
- Reduce heat to low, cover, and simmer for 20–25 minutes until meat is tender and sauce has thickened.
- If desired, stir in cold butter at the end for a richer, thicker sauce.
- Serve hot over rice, mashed potatoes, or with plantains.
Notes
- Marinate steak overnight for best flavor and tenderness.
- Use thin cuts of steak for quicker cooking and better texture.
- Customize with bell peppers or jalapeños for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg