BISTEC ENCEBOLLADO
This traditional Bistec Encebollado, or steak an onions, is cooked to perfection. The meat is tender and juicy and the onions are caramelized and mixed with mouth watering spices.
Provided by Julie Maestre
Categories Main Dish
Time 10m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 245 kcal, Carbohydrate 6 g, Protein 26 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 67 mg, Sugar 2 g, ServingSize 1 serving
BISTEC ENCEBOLLADO (CUBAN STEAK WITH ONIONS)
Bistec Encebollado (Cuban Steak with Onions)
Provided by Noelle
Categories Main Dish
Time 50m
Yield 4
Number Of Ingredients 7
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.
BISTEC ENCEBOLLADO - STEAK & ONIONS
A Flavorful Main Course Bistec Encebollado, or steak and onions, is a spiced, flavorful skillet steak prepared with a classic Adobo-garlic rub. Bistec Encebollado takes its delicious flavor from our homemade marinade, made quickly and easily using GOYA® condiments you already love.This steak and onion recipe is sure to delight your family with its simple, but deep, flavor and satisfying combination of textures.
Time 40m
Yield 6
Number Of Ingredients 7
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.
CUBAN STEAK (BISTEC ENCEBOLLADO)
This recipe was found online icuban.com by Three Guys from Miami. This recipe adds a touch of lime and fresh cilantro to give the dish a Cuban flavor. This sounds like my kinda of steak!! Posting for ZWT.
Provided by diner524
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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 (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
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
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