If you’re seeking a dish that is rich in flavor, yet simple to prepare, Bistec Encebollao (Steak with Onions) is an absolute must-try. This Puerto Rican classic has been a staple in my household for years.
The combination of perfectly marinated beef, tender onions, and savory seasonings creates a dish that’s satisfying and full of tradition. Pair it with rice and tostones, and you’ve got a meal everyone will rave about.
The first time I made it, I was intimidated by its bold flavors, but once I realized how straightforward the preparation is, it quickly became a go-to recipe for busy evenings and special family dinners alike.
How Long Does It Take to Make Bistec Encebollao?
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Marination Time: At least 4 hours (up to 2 days)
- Total Time: Approximately 4 hours 55 minutes
Essential Kitchen Equipment
To make Bistec Encebollao come together easily, gather the following tools before starting:
- Large resealable bag for marinating
- Deep skillet or sauté pan with lid
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or heat-resistant spatula
Ingredients List
Here’s a full list of ingredients you’ll need for making six servings of Bistec Encebollao:
- 2 pounds beef sirloin steak, thinly sliced against the grain
- 2 large white onions, sliced into rings
- 1 cup beef stock (or water as a substitute)
- ½ cup olive oil
- ¼ cup distilled white vinegar
- 2 tablespoons minced garlic
- 1 (.18-ounce) packet Sazón seasoning
- 1 teaspoon salt
- 1 pinch dried oregano
How to Make Bistec Encebollado?
For a flavorful and tender dish, proper marination and cooking techniques are essential. Follow these steps to achieve the best results.
Step 1: Prepare the Marinade
Start by combining all the marinade ingredients in a large resealable bag. Add the beef slices first, followed by the onion rings, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano. Seal the bag and gently massage it to ensure all the meat is evenly coated in the marinade. Place the bag in the refrigerator and allow the meat to marinate for at least 4 hours. If possible, leave it overnight or up to 2 days for maximum flavor.
Step 2: Heat the Skillet
Once the beef is fully marinated, heat a large, deep skillet over medium-high heat. There’s no need to add extra oil as the marinade includes plenty of olive oil to prevent sticking.
Step 3: Cook the Meat and Onions
Carefully pour the entire contents of the marination bag into the skillet, including the beef, onions, and all the liquid. Bring the mixture to a boil, stirring occasionally to distribute the flavors evenly. Once boiling, reduce the heat to low and cover the skillet with a lid. Simmer for about 40 minutes, periodically giving it a stir to ensure nothing sticks to the bottom.
Step 4: Check for Tenderness
After 40 minutes, check the meat for tenderness with a fork. The beef should be soft and easily break apart without too much resistance. If it’s not fully tender yet, allow it to simmer for an additional 5-10 minutes.
Step 5: Serve Hot and Enjoy
Once the meat is fork-tender, your Bistec Encebollao is ready to be served. Spoon it generously over a bed of rice, letting the succulent juices drizzle over the grains. Top with a few extra onion rings for added flavor and garnish, if desired.
Serving Ideas
Bistec Encebollao is versatile and delicious when served with a variety of accompaniments. Here are a few ideas to make your meal shine:
- Steamed white rice or yellow rice
- Crispy tostones (fried plantains)
- Warm soft tortillas for a flavorful twist
- A simple green salad with a light vinaigrette
- Beans or pigeon peas stewed in savory seasonings
Pro Tips for Success
- Cut the Beef Properly: Thinly slicing the steak against the grain will result in tender, melt-in-your-mouth meat.
- Marinate for Longer: If time allows, marinate the beef for a full 24 hours to infuse maximum flavor into the dish.
- Control the Salt: Since Sazón seasoning already contains salt, taste the dish before adding more.
Nutritional Breakdown
Here’s an approximate breakdown of the nutritional information per serving of Bistec Encebollao (6 servings total):
- Calories: 423
- Fat: 32g
- Carbs: 6g
- Protein: 26g
Leftover Storage Tips
- Refrigeration: Store leftover Bistec Encebollao in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of beef stock to restore its saucy texture.
Why You’ll Love This Dish?
Bistec Encebollao isn’t just a dish; it’s an experience. The hearty, savory beef paired with perfectly caramelized onions creates a flavor explosion that’s both comforting and exotic. It’s also incredibly simple to make despite its rich and complex taste.
The marination process ensures that every bite is packed with flavor, making it a standout recipe for anything from weeknight dinners to special occasions. If you’re ready to bring the traditions of Puerto Rican cuisine into your home, this dish is the perfect start!
Bistec Encebollado
Ingredients
- 2 pounds beef sirloin steak thinly sliced against the grain
- 2 large white onions sliced into rings
- 1 cup beef stock or water as a substitute
- ½ cup olive oil
- ¼ cup distilled white vinegar
- 2 tablespoons minced garlic
- 1 .18-ounce packet Sazón seasoning
- 1 teaspoon salt
- 1 pinch dried oregano
Instructions
- Start by combining all the marinade ingredients in a large resealable bag. Add the beef slices first, followed by the onion rings, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano. Seal the bag and gently massage it to ensure all the meat is evenly coated in the marinade. Place the bag in the refrigerator and allow the meat to marinate for at least 4 hours. If possible, leave it overnight or up to 2 days for maximum flavor.
- Once the beef is fully marinated, heat a large, deep skillet over medium-high heat. There’s no need to add extra oil as the marinade includes plenty of olive oil to prevent sticking.
- Carefully pour the entire contents of the marination bag into the skillet, including the beef, onions, and all the liquid. Bring the mixture to a boil, stirring occasionally to distribute the flavors evenly. Once boiling, reduce the heat to low and cover the skillet with a lid. Simmer for about 40 minutes, periodically giving it a stir to ensure nothing sticks to the bottom.
- After 40 minutes, check the meat for tenderness with a fork. The beef should be soft and easily break apart without too much resistance. If it’s not fully tender yet, allow it to simmer for an additional 5-10 minutes.
- Once the meat is fork-tender, your Bistec Encebollao is ready to be served. Spoon it generously over a bed of rice, letting the succulent juices drizzle over the grains. Top with a few extra onion rings for added flavor and garnish, if desired.
Notes
- Cut the Beef Properly: Thinly slicing the steak against the grain will result in tender, melt-in-your-mouth meat.
- Marinate for Longer: If time allows, marinate the beef for a full 24 hours to infuse maximum flavor into the dish.
- Control the Salt: Since Sazón seasoning already contains salt, taste the dish before adding more.
