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)

  • Yield:

    4 to 6 servings

  • Total Time:

    20 mins

  • Prep Time:

    15 mins

  • Cook Time:

    5 mins


  • 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


  1. Step 1) Combine garlic, Adobo seasoning, oregano and black pepper in a small bowl. Rub spice mixture over steak.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5) Serve with Puerto Rican Tostones. Garnish with minced parsley or cilantro, if desired.