Bistec Encebollado
A comforting Puerto Rican dish of tender cubed steak stewed with onions in a savory, garlicky, and spiced sauce. It's a classic example of 'cocina criolla,' blending Spanish and African influences with local ingredients.
🧂 Ingredients
- 3 lbs Cubed steak
- 0.25 cup Olive oil
- 8 cloves Garlic cloves(minced)
- 2 tbsp Sofrito
- 2 tsp Adobo seasoning
- 1 packet Sazón seasoning
- 0.25 cup White vinegar
- 1 cup Water
- to taste Salt
- to taste Black pepper
- 2 large Large yellow onions(sliced)
👨🍳 Instructions
- 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.
💡 Tip: Marinating longer, up to 4 hours or overnight, will tenderize the meat further. - 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
Add the minced garlic and sofrito to the skillet with the onions. Cook for another 1-2 minutes until fragrant.
- 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
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.
💡 Tip: If the liquid evaporates too quickly, add a little more water or broth. - 6
Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Tip: Bistec Encebollado is traditionally served with white rice and stewed beans.
💡 Pro Tips
- ✓Using cubed steak is traditional and ensures tenderness.
- ✓Sofrito is a key flavor base in Puerto Rican cooking; homemade is best!
- ✓Don't skip the marinating step for maximum flavor and tenderness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a diced bell pepper along with the onions for extra flavor and color.
- For a richer sauce, add a tablespoon of tomato paste with the sofrito.