Bistec Encebollado

Ingredients

• 340 g (12 oz)sirloin steak, sliced in half lengthwise
• 1 tspadobo seasoning
• 1 tspsazón seasoning
• 1yellow onion, sliced
• 60 ml (¼ cup)white vinegar
• 30 ml (2 tbsp)olive oil
• 3garlic cloves
• 1 tspdried oregano
• 1 tspkosher salt
• 80 ml (⅓ cup)water

Instructions

1. 1

   Flatten the steaks

   Pound the steaks with the bottom of a heavy frying pan or the flat side of a meat tenderiser until they are about 6 mm (¼ inch) thick.

2. 2

   Season the meat

   Sprinkle the steaks with the adobo and sazón, then set them aside.

3. 3

   Make the paste

   Use a mortar and pestle to crush the garlic, salt and oregano into a paste. Alternatively, mince or grate the garlic and mix it thoroughly with the salt and oregano. Set aside.

4. 4

   Mix the marinade

   Stir the vinegar and olive oil into the garlic paste until combined.

5. 5

   Marinate the steaks

   Put the steaks in a resealable bag with the marinade and sliced onion. Massage the bag so the meat is well coated with the marinade and onions.

6. 6

   Brown and simmer

   Heat a cast-iron frying pan over medium heat and add a little olive oil. Brown the steaks for 1–2 minutes on each side. Add the marinade and 80 ml (⅓ cup) water, cover the pan and simmer for about 20–25 minutes, until the steaks are tender.

7. 7

   Serve with sauce

   Take the steaks and onions out of the pan. Serve them over white rice and spoon the pan sauce on top.

What is bistec encebollado?

Bistec encebollado means steak with onions in Spanish, and versions of the dish are cooked across the Caribbean and Latin America. This Cuban-style take combines thin steak, a sharp vinegar marinade and plenty of onion.

The adobo, sazón, garlic and oregano season the meat, while the covered simmer softens the onions and turns the marinade into a savoury sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 41g protein, 7g carbs, 23g fat.

The steak provides most of the protein, while the olive oil contributes much of the fat. The onion and seasonings account for a small amount of carbohydrate; serving the dish with rice adds considerably more. Pair it with a modest portion of rice and plenty of vegetables for a balanced plate.

Seasoning the steak

Adobo and sazón: these seasoning blends bring salt and a concentrated savoury flavour, so coat the steaks evenly before marinating.

Garlic paste: crushing the garlic with salt and oregano helps it spread through the vinegar and oil. Minced or grated garlic works too, as long as it is mixed well.

Why flatten the meat

Even thickness: pounding the steaks to about 6 mm helps them cook evenly and lets the marinade coat more of the surface.

Gentle handling: use the flat side of a tenderiser or the bottom of a heavy pan, and avoid tearing the thin pieces.

From browning to tender

Browning: give the steak 1–2 minutes per side in the hot pan to develop colour before adding the marinade and water.

Covered simmer: cooking for about 20–25 minutes softens the onions and makes the steak tender. Keep the heat at a gentle simmer rather than letting the sauce boil hard.

The onions and pan sauce

Onions: sliced yellow onion softens as it simmers and adds sweetness to the vinegar-seasoned sauce.

Sauce: spoon the cooking liquid over the steak when serving. If it reduces too much during the simmer, check that the pan is covered and the heat is moderate.

What to serve alongside

White rice is the suggested base, soaking up the tangy pan juices and making the dish a filling meal.

For a fresher plate, add a simple green salad or steamed vegetables alongside the steak and rice.

Recipe notes & tips

• Slice the steak in half lengthwise before pounding so the pieces are easier to handle.
• Use a resealable bag to coat the steak and onions evenly with the marinade.
• Brown the steak in batches if the pan is too crowded for the pieces to make good contact.
• Keep the pan covered during the simmer to retain moisture.
• Taste the pan sauce before serving, as the seasoning blends and salt can vary.

Variations

• Citrus note: replace some of the vinegar with fresh citrus juice for a different tang.
• More onion: add extra sliced onion if you want a generous layer of soft onions with the steak.
• Herb change: use fresh oregano instead of dried, adjusting to taste.
• Rice and beans: serve with beans alongside the rice for a more substantial plate.

Common mistakes to avoid

• Uneven thickness: pound the steak to about 6 mm so it cooks consistently.
• Skipping the browning: brown both sides first to build colour before the covered simmer.
• Boiling the sauce hard: lower the heat so the steak simmers gently and stays moist.
• Crowding the pan: brown the pieces in batches if needed for better contact with the skillet.
• Leaving the sauce behind: spoon the pan juices over the steak and onions when serving.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a covered pan with a splash of water or in the microwave until hot throughout.

Frequently asked questions