Bistec Encebollado, also known as Puerto Rican steak and onions, is a super yummy dish that vividly captures the essence of Puerto Rican cuisine.
With its savory blend of tender steak marinated in a mix of traditional spices and aromatics, topped with sweet and tangy onions, this recipe entices your taste buds with every bite!
It’s a perfect main course for anyone looking to liven up their recipe rotation.
The process involves marinating the steak with ingredients that are foundational to Puerto Rican cooking, such as adobo and sofrito, infusing the meat with bold, mouthwatering flavors.
The slow cooking of the steak alongside onions creates a comforting, hearty dish that’s perfect for family dinners or social gatherings.
Key Takeaways
- Bistec Encebollado is a flavorful and comforting Puerto Rican main course.
- Key ingredients include steak, adobo, sofrito, and onions to create its signature taste.
- The dish is ideal for casual dining and can answer many common cooking questions through its preparation.
Ingredients List
When I make Bistec Encebollado, or Puerto Rican Steak and Onions, I make sure I have quality ingredients and proper seasoning.
Each spice and herb amplifies the dish, while a homemade sofrito adds that authentic flavor.
Meat and Seasonings
For the meat, I prefer tender cubed steak; it absorbs the seasoning well and cooks up beautifully tender.
Here’s what I use for the base seasonings:
- 2 lbs of cubed steak (also known as cube steaks)
- 1 tablespoon of adobo seasoning
- 1 packet of sazon with annatto
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 teaspoons of dried oregano
- 1 tablespoon of olive oil for browning the steak
- 1 large yellow onion, sliced (crucial for the ‘encebollado’, which means ‘with onions’)
I make sure to incorporate a marinade, typically using the adobo, sazon, salt, pepper, and oregano, which tenderize the meat and infuse the cubed steaks with rich flavors.
Sofrito and Additional Flavors
The sofrito is the heart of the dish and here’s what goes into my version:
- 2 cups of fresh cilantro, chopped
- 6 garlic cloves, peeled
- 1 medium yellow onion, quartered
- 2 bay leaves
I blend these ingredients with a bit of olive oil to create a smooth, flavorful base that’s used both in the marinade and later in cooking.
This homemade sofrito beats store-bought any day and brings my Bistec Encebollado to life!
Remember, the key to a fantastic Bistec Encebollado lies in the perfect blend of these spices, herbs, and the homemade sofrito.
Take the time to prepare your sofrito from scratch—it’s worth the extra effort!
Preparation Guide
Marinating the Steak
I like to start by laying the steak flat and giving it a good pounding with a mallet to tenderize it.
Then, for the marinade, I mix together minced garlic, oregano, vinegar, olive oil, and adobo seasoning.
I make sure the steak is well-coated with this mix and then cover it with plastic wrap.
It goes straight into the refrigerator to soak up all those flavors.
I give it at least two hours, but if I can, I leave it overnight — the longer, the better for a more flavorful result.
Cooking Process
When it’s time to cook, I set my Dutch oven or a skillet over medium heat and add a bit of olive oil.
I start browning the steak on all sides, which doesn’t take long, maybe 3-4 minutes.
After it’s nicely browned, I add onions to get that caramelization going, which will eventually turn into a delicious gravy.
Once the onions are softened, I pour in any remaining marinade, add water, and bring it all to a boil.
Then, I turn down the heat and let it simmer for about 40 minutes.
The patience pays off because this is when the magic happens, and the steak becomes incredibly tender.
The prep time usually takes me around 15 minutes with marinating being an overnight process.
The cook time is roughly one hour, including the simmering, which ensures that the flavors fully meld into the steak.
Puerto Rican Steak Recipe
Course: DinnerCuisine: Puerto RicanDifficulty: Easy4
servings30
minutes40
minutesMade with cubed steak, adobo, and sazon, and cooked ‘encebollado’ style with onions, this dish brings authentic Puerto Rican cuisine to your table.
Ingredients
2 lbs cubed steak (cube steaks)
1 tablespoon adobo seasoning
1 packet sazon with annatto
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
1 tablespoon olive oil (for browning the steak)
1 large yellow onion, sliced
For the Sofrito:
2 cups fresh cilantro, chopped
6 garlic cloves, peeled
1 medium yellow onion, quartered
2 bay leaves
Directions
- Prepare the Marinade:
- In a large bowl, combine the cubed steak, adobo seasoning, sazon with annatto, salt, black pepper, and dried oregano. Mix well to ensure the steak is evenly coated with the spices.
- Let the steak marinate for at least 30 minutes to absorb the flavors.
- Make the Sofrito:
- In a blender or food processor, combine the chopped cilantro, garlic cloves, and quartered yellow onion. Blend until you have a coarse paste.
- Cook the Steak:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the marinated cubed steak to the skillet and brown on all sides, about 5-7 minutes.
- Remove the browned steak from the skillet and set aside.
- Cook the Onions:
- In the same skillet, add the sliced yellow onion and cook until softened and slightly caramelized, about 5-7 minutes.
- Combine and Simmer:
- Return the browned steak to the skillet with the onions.
- Add the sofrito mixture and bay leaves, stirring to combine.
- Reduce the heat to low, cover, and simmer for 20-30 minutes, allowing the flavors to meld and the steak to become tender.
- Serve:
- Remove the bay leaves before serving.
- Serve the Puerto Rican steak with your favorite side dishes, such as rice, beans, or plantains.
Frequently Asked Questions
In this section, I’ll tackle some common questions about making Puerto Rican steak, so you can bring this tasty dish to your table with confidence.
How can I make an easy Puerto Rican steak dish at home?
To whip up an easy Puerto Rican steak dish at home, I start with a simple marinade of garlic, oregano, vinegar, and olive oil for my steak.
After letting the meat soak up the flavors, I cook it with onions until everything’s tender and bursting with flavor.
This approach is similar to the bistec encebollado process.
What are the essential ingredients for an authentic bistec recipe?
My authentic bistec encebollado recipe must include thinly sliced onions, vinegar, garlic, and adobo seasoning.
These are the non-negotiables. If you choose flank steak or cube steak, it’ll still be mouthwatering.
What’s a good marinade for Puerto Rican style steak?
For a robust Puerto Rican style steak marinade, I mix together minced garlic, dried oregano, olive oil, white vinegar, and a touch of citrus juice.
This combo tenderizes the meat and infuses it with classic island flavors.
Can you share a recipe for Puerto Rican steak in tomato sauce?
Certainly! When I make Puerto Rican steak in tomato sauce, I marinate the steak as usual, then simmer it with a sofrito-based tomato sauce until it’s fork-tender.
This stewed steak & onions recipe is a good illustration of the method.
What’s the traditional way to prepare steak with onions and vinegar in Puerto Rico?
The traditional Puerto Rican method starts with marinating the steak in vinegar and spices, then slow-cooking it with heaps of caramelized onions.
The vinegar not only tenderizes the steak but also adds a tangy bite that’s unmistakably Caribbean.
What are the differences between cube steak and flank steak?
Cube steak is tenderized and flattened. This makes it fast to cook and very soft. Flank steak, on the other hand, is leaner and more fibrous. Therefore, it requires a longer cook time to reach a tender consistency. Both work well, but the cooking technique may vary slightly.