Bistec Encebollado

Ingredients

• 1 kgbeef steak, thinly sliced and pounded with a meat mallet
• 60 ml (¼ cup)white vinegar
• 360 ml (1½ cups)water
• 60 ml (¼ cup)sofrito (see ingredients below)
• ½ tspdried oregano leaves
• 2 largewhite onions, sliced into rings
• 4 clovesgarlic, minced
• 120 ml (½ cup)olive oil
• 1 tspsalt
• 30 ml (2 tbsp)chopped onion
• 30 ml (2 tbsp)chopped green bell pepper
• 1 clovegarlic, minced
• 30 ml (2 tbsp)chopped fresh coriander
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Prepare the sofrito

   Put the chopped onion, green bell pepper, garlic and coriander in a food processor or blender. Pulse until finely chopped and combined.

2. 2

   Cook the sofrito

   Warm the 2 tbsp olive oil in a small frying pan over a medium heat. Add the chopped mixture and sauté for 2–3 minutes, until softened and fragrant, then set aside.

3. 3

   Marinate the beef

   Put all the ingredients except the sliced white onions in a large zip-lock bag and mix well. Refrigerate overnight.

4. 4

   Bring to the boil

   Tip the contents of the bag into a heavy-based frying pan. Turn the heat to high and bring the mixture to the boil.

5. 5

   Simmer the beef

   Reduce the heat to a simmer, cover the pan and cook for 30 minutes.

6. 6

   Add the onions

   Add the white onion rings and cook for a further 15 minutes, or until the beef is tender.

What is bistec encebollado?

Bistec encebollado means steak with onions, a style of beef dish found across Latin America, including Ecuador. This version pairs thin, tenderised steak with vinegar, garlic, oregano and a homemade herb-and-vegetable sofrito.

The covered cooking lets the beef soften in its seasoned liquid, while the onion rings go in later so they cook through without disappearing into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 53g protein, 14g carbs, 63g fat.

The beef supplies most of the protein, while the oil contributes much of the fat and energy. The onions and any rice served alongside provide most of the carbohydrate; pair a moderate serving with plenty of vegetables and rice if you want a more balanced plate.

Why the sofrito matters

Fresh base: the small batch of onion, green pepper, garlic and coriander is briefly sautéed to bring its flavours together before it joins the beef.

Use the listed quantity: the recipe calls for ¼ cup of sofrito in the beef mixture. If you make the full batch described, measure out that amount rather than adding it all automatically.

Marinating and timing

Overnight rest: the beef is mixed with the vinegar, water, oil, seasonings and sofrito, then refrigerated overnight. Plan ahead, as the listed 70-minute total time does not include this resting period.

Before cooking: transfer the bag contents to the pan as directed; the method does not call for draining the marinade.

Getting tender beef

Even slices: thinly sliced beef pounded with a meat mallet cooks more evenly than thick pieces. Keep the slices reasonably similar in thickness.

Gentle simmer: once the mixture boils, lower the heat and cover the pan for the 30-minute simmer. Add the onions for the final 15 minutes and check that the beef is tender before serving.

Choosing a pan

Heavy base: a heavy frying pan helps distribute heat steadily during the long covered cook. Choose one large enough to hold the beef, liquid and onion rings without crowding.

Keep the lid on while simmering so the cooking liquid remains in the pan. If the mixture boils vigorously, lower the heat to maintain a gentle simmer.

What to serve with it

Rice: plain rice works well with the savoury cooking liquid and makes a straightforward accompaniment.

Fresh contrast: serve with a crisp salad or cooked vegetables. The recipe itself is rich in beef and olive oil, so a lighter side balances the plate.

Recipe notes & tips

• Make the sofrito first so it is ready when you assemble the marinade.
• Measure ¼ cup of the prepared sofrito for the beef mixture.
• Use a large, heavy-based pan with a well-fitting lid.
• Add the onion rings only for the final 15 minutes, as directed.
• Check the beef for tenderness at the end of cooking before serving.

Variations

• Add cumin: include a small amount alongside the oregano for a warmer spice note.
• Use red onion: swap it for the white onion rings for a sharper, more colourful finish.
• Add chilli: include chopped fresh chilli in the sofrito for heat.
• Serve with plantain: pair the beef and onions with cooked plantain for a heartier plate.
• Add vegetables: serve with a side of sautéed greens or a simple salad.

Common mistakes to avoid

• Skipping the marinade: the recipe calls for an overnight rest, so allow time for it before cooking.
• Adding the onions too early: they may become very soft; add them for the final 15 minutes.
• Keeping the heat high: after bringing the mixture to the boil, lower it to a simmer and cover.
• Using thick steak pieces: pound and slice the beef thinly so it cooks more evenly.
• Adding all the sofrito without measuring: use the specified ¼ cup in the beef mixture.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce needs loosening.

Frequently asked questions