Bistec Encebollado [Video+Recipe] Beef Steak with Onions

Ingredients

• 1.13 kgbeef round
• 1 largered onion, cut into thin strips
• Juice of 1lime
• 60 mlWorcestershire sauce
• 2.5 mldried oregano
• 1.25 mlfreshly cracked or ground pepper
• 15 mlapple cider vinegar
• 7.5 ml, divided; more to taste if neededcoarse sea salt
• 60 mlvegetable oil

Instructions

1. 1

   Prepare the beef

   Trim away any white membranes or sinew. Pound the beef with a meat mallet or rolling pin to tenderise it.

2. 2

   Marinate the steaks

   Put the beef in a bowl with the onion, oregano, pepper, vinegar, lime juice, Worcestershire sauce and 5 ml of the salt. Leave to marinate for 1 hour at room temperature.

3. 3

   Separate the marinade

   After an hour, take the beef and onions out of the marinade. Keep the liquid and onions separate, then lightly pat the beef dry with kitchen paper.

4. 4

   Sear the beef

   Heat the oil in a large frying pan over very high heat until smoking. Working in batches so the pan is not crowded, add the beef carefully and cook for 30 seconds on each side. Remove the steaks from the pan.

5. 5

   Cook the onions

   Add the onions, seasonings and reserved marinade liquid to the pan. Cook, stirring, until the onions begin to soften but still have a little bite, then take the pan off the heat.

6. 6

   Serve the dish

   Serve the steaks topped with the onions. Taste and add more salt if needed.

What is bistec encebollado?

Bistec encebollado means steak with onions, and this version is prepared in a Dominican style. The beef is seasoned with citrus, vinegar and Worcestershire sauce, then topped with onions cooked in the same marinade.

The method works because the thin beef cooks quickly over intense heat, while the onions pick up the savoury, tangy flavours left in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 25g protein, 4g carbs, 15g fat.

The beef provides most of the protein, while the oil contributes much of the fat. The small amount of carbohydrate comes mainly from the onion and seasonings; serve with rice or beans for a more substantial plate, or add vegetables alongside.

The beef and its marinade

Beef round: this lean cut benefits from pounding, which helps make the slices more tender and evenly thin. Trim away any tough membranes before seasoning.

Citrus and savoury seasoning: lime, vinegar, Worcestershire sauce, oregano and pepper flavour the beef and the onions. The marinade is cooked with the onions later, rather than discarded.

Getting the sear right

Dry surface: patting the beef lightly dry before it goes into the pan helps it sear instead of steaming in excess marinade.

Hot pan: wait until the oil is smoking, then sear the beef briefly. Cook in batches if needed; crowding the pan lowers the heat and makes browning harder.

How to cook the onions

Keep the marinade: add the reserved liquid and onions after removing the steaks. Stir as they cook so the onion strips are coated in the pan juices.

Stop while they have bite: the onions should begin to soften but remain al dente. They will lose their fresh texture if cooked until completely limp.

Timing and doneness

The recipe calls for a 1-hour marinade at room temperature, so the stated 15-minute total time does not include that resting period. Allow for the full marinating time before you begin cooking.

The thin slices need just 30 seconds per side in a very hot pan, according to the method. Adjust the cooking time to suit the thickness of your slices and your preferred doneness.

What to serve alongside

Rice, beans or boiled plantain make filling accompaniments that go well with the savoury onion topping. Add a crisp salad or another simple vegetable for freshness.

Spoon any onions and pan juices over the beef just before serving so the steak stays well coated.

Recipe notes & tips

• Pound the beef to an even thickness so the slices cook at roughly the same rate.
• Keep the onion strips separate from the beef when draining the marinade.
• Use kitchen paper to pat the beef lightly dry before searing.
• Cook the steaks in batches if they do not fit in the pan without overlapping.
• Taste the onion mixture before adding extra salt, as the Worcestershire sauce is already savoury.

Variations

• Add garlic: include a little crushed garlic in the marinade for extra savoury depth.
• Use yellow onion: swap in a large yellow onion if red onion is unavailable.
• Add chilli: include sliced fresh chilli with the onions for a hotter topping.
• Try another cut: use thinly sliced steak that can handle a quick, high-heat sear.
• Serve with plantain: add boiled or fried plantain as a hearty side.

Common mistakes to avoid

• Skipping the pounding: thick, uneven pieces may cook inconsistently; pound the beef to an even thickness.
• Leaving excess marinade on the beef: it can hinder browning; pat the slices lightly dry before cooking.
• Crowding the pan: the meat may steam rather than sear; cook it in batches.
• Using a pan that is not hot enough: the beef can release liquid before browning; heat the oil until it is smoking.
• Overcooking the onions: they can turn limp; remove the pan once they soften but still have bite.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a frying pan until hot, adding a small splash of water if the onions or pan juices have dried out.

Frequently asked questions