Bistec Encebollado (Cuban Steak and Onions)

Name: Bistec Encebollado (Cuban Steak and Onions)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 0.5 cup Beef Broth; 1 tsp Black Pepper; 1 tsp Garlic Powder; 1 whole Minced Garlic; 3 tbsp Olive Oil; 1 tsp Onion Powder; 1 tsp Salt; 2 tbsp Sofrito; 1 lb Strip Steak; 2 tbsp White Vinegar; 3 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Cuban 🇨🇺 High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Halal 🕌Anabolic Diet

Bistec Encebollado features thin strips of steak simmered with a generous amount of sweet onions until tender and full of pan-seared depth. A splash of vinegar and a touch of sofrito brighten the savory juices, creating a rich, aromatic sauce. Serve for dinner with rice, beans, or fried plantains to soak up every bit of the oniony goodness.

Prep10 mins
Cook25 mins
Serves4
DifficultyEasy

Bistec Encebollado (Cuban Steak and Onions)

1

Mix the salt, pepper, and garlic powder in a small bowl. Sprinkle over the steak slices on all sides to season. Place the steak in a resealable plastic bag and add the sliced onions, vinegar, and onion powder. Move the steaks around to coat with the marinade. Seal the bag and refrigerate for 1 hour.
2

Heat the olive oil in a skillet over medium heat. Add the steak and onion mixture; cook and stir until the steak is browned and the onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
3

Add the beef broth, sofrito, and garlic to the skillet and cook over medium heat until the garlic is golden brown, 2 to 3 minutes. Return the steak and onions to the skillet, cover, and simmer over low heat until the onions and steak are cooked through, about 15 minutes.