👨‍🍳 作り方

1. 1

   Season the cubed steak with Adobo, Sazón, salt, and pepper. Mix well and let it marinate in the refrigerator for at least 20 minutes.

   💡 プロのコツ: Marinating longer, up to 4 hours or overnight, will tenderize the meat further.
2. 2

   Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onions and sauté until softened and lightly browned, about 5-7 minutes.

3. 3

   Add the minced garlic and sofrito to the skillet with the onions. Cook for another 1-2 minutes until fragrant.

4. 4

   Add the marinated steak to the skillet. Sear for about 3-4 minutes per side until browned. Do not overcrowd the pan; work in batches if necessary.

5. 5

   Pour in the white vinegar and water. Bring to a simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for 20-30 minutes, or until the steak is tender.

   💡 プロのコツ: If the liquid evaporates too quickly, add a little more water or broth.
6. 6

   Taste and adjust seasoning with salt and pepper if needed. Serve hot.

   💡 プロのコツ: Bistec Encebollado is traditionally served with white rice and stewed beans.