Bistec Encebollado

This bistec encebollado recipe features tender vinegar-marinated steak simmered with garlic, adobo seasoning, and sweet onions for a classic Cuban steak and onions dish ready in under 40 minutes.

📝 Ingredients

• 1 12 oz Sirloin Steak (sliced in half lengthwise)
• 1 tsp Adobo Seasoning
• 1 tsp Sazon Seasoning
• 1 Yellow Onion (sliced)
• 1/4 cup White Vinegar
• 2 tbsp olive oil
• 3 Cloves of Garlic
• 1 tsp Dried Oregano
• 1 tsp Kosher Salt

👨‍🍳 Instructions

1. 1Pound the steaks using bottom of heavy skillet or flat side of a meat tenderizer. Flatten steaks to about 1/4 inch thickness.
2. 2Season the steaks with the adobo and sazon. Set aside.
3. 3Using a mortar and pestle make a paste with the garlic, salt, and oregano. Alternatively, mince or grate the garlic and mix well with the salt and oregano. Set aside.
4. 4Add the vinegar and olive oil to the paste and mix well.
5. 5Place the steaks in a ziplock bag then add the marinade and the onions. Massage the steaks ensuring they get coated pretty well with the marinade and onions.
6. 6Heat cast iron skillet on medium heat. Add some olive oil and brown the steaks on both sides 1-2 each side. Top the steaks with the marinade, 1/3 cup of water, cover with lid, and simmer about 20-25 minutes until steaks are tender.
7. 7Remove the steaks and onions. Serve over white rice. Spoon pan sauce over the top.