Bistec Encebollado is a comforting Puerto Rican dish that’s simply made with tender steak, caramelized onions, and heart-healthy* Mazola® Corn Oil. Ready in 40 minutes or less, this recipe is sure to delight your family.
Bistec Encebollado Recipe (Puerto Rican Steak with Onions)
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Yield:
4 to 6 servings
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Total Time:
20 mins
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Prep Time:
15 mins
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Cook Time:
5 mins
Ingredients
- 2 tablespoons minced fresh garlic
- 1 tablespoon powdered Adobo seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon finely ground black pepper
- 1 to 1-1/2 pounds lean sirloin steak OR cube steak, trimmed
- 2 tablespoons Mazola® Corn Oil
- 1/4 cup white vinegar
- 1 large white onion, peeled and sliced
- 2 tablespoons Mazola® Corn Oil
Instructions
- Step 1) Combine garlic, Adobo seasoning, oregano and black pepper in a small bowl. Rub spice mixture over steak.
- Step 2) Place steak in a large resealable plastic freezer bag and seal tightly, removing excess air. Pound steak with a mallet to tenderize. Open the bag and add 2 tablespoons oil and vinegar; seal bag and mix well. Refrigerate for at least 4 hours or overnight.
- Step 3) Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion rings and cook for 2 to 3 minutes or until lightly browned but still firm. Remove onions to a plate and set aside.
- Step 4) Sear steaks (discard marinade) for 3 to 5 minutes per side or to desired doneness. Remove steaks to serving plate and top with onion rings.
- Step 5) Serve with Puerto Rican Tostones. Garnish with minced parsley or cilantro, if desired.
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