Bistec Encebollado / Spanish-style Steak with Onions

 Bistec Encebollado, a Spanish-style dish made with steak and onions, is a quick and easy recipe that delivers tender, juicy meat and caramelized onions. It’s absolutely delicious!

Spanish-style-Steak-with-Onions

BISTEC ENCEBOLLADO / SPANISH-STYLE STEAK WITH ONIONS

Certain dishes hold a special place in our hearts. For me, one of those dishes is Bistec Encebollado. I enjoy making traditional Hispanic dishes and comfort foods because they remind me of my childhood. Bistec Encebollado consists of thinly sliced beef steak cooked with a generous amount of caramelized onions.

This steak with caramelized onions is a go-to recipe that's both easy and delicious, making it perfect for a quick dinner.

The steak is first tenderized and marinated with a blend of Fresh garlic, oregano, soy sauce, Worcestershire sauce, salt, black pepper
and oil to prepare this dish. It is then stewed with onions and water, resulting in a super flavorful and tender steak with perfectly caramelized onions. 

Bistec-Encebollado-Spanish-style-Steak-with-Onions

How to Make Bistec Encebollado/Steak with Onions:

The first step is to prepare the meat and tenderize it.

Cut the steaks into two or three pieces. If a piece is thicker, cut it down the middle, butterfly it, and trim any excess fat. Then tenderize the meat. To tenderize the meat, I use a meat tenderizer tool that I’ve owned for over 20 years. I only recommend tools that I have personally used and loved, and this is certainly one of them.

Tenderize-the-meat

What Is Tenderizing?
Tenderizing meat involves breaking down connective tissue to make it tender. This can be achieved through methods such as pounding, marinating, and slow cooking. I will be using a pounding technique to prepare this steak.

 

After the meat is tenderized, it’s time to season and marinate the steak.

Add garlic, oregano, soy sauce, Worcestershire, salt, and pepper. Cover and marinate for at least 10–15 minutes or overnight. Finely dice the onion, add balsamic vinegar, and set aside.

Add-soy-sauce
Add-fresh-garlic
Slice-the-onion-into-rings-and-add-a-tablespoon-of-balsamic-vinegar-or-any-preferred-vinegar

In a large skillet over medium heat, add some oil. Once the oil is hot, add the meat one at a time and brown on each side for 3–5 minutes.

Then, add the onions and Worcestershire sauce and stir to combine. Cover the pot and cook the beef for 10–15 minutes over low heat, adding water if necessary. The goal is for the beef to become tender. I am using Sirloin steak, which is a very tender cut of meat. It’s important to consider the cut of meat being used to adjust the cooking time. Also, if you prefer your onions to have a crunch, add them at the last minute.

Remove it from the stove and let it rest for 5 minutes before serving. 

Easy-Bistec-Encebollado

Serve with some white rice and a side of creamy beans, and enjoy!

Bistec-Encebollado-Spanish-style-Steak-with-Onions

Bistec-Encebollado-Spanish-style-Steak-with-Onions

Bistec Encebollado / Spanish-style Steak with Onions

Bistec Encebollado, a Spanish-style dish made with steak and onions, is a quick and easy recipe that delivers tender, juicy meat and caramelized onions. It’s absolutely delicious!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Latin American
Keyword: comfort food
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 SERVINGS
Calories: 208kcal

Ingredients

  • 1 pound Sirloin steak boneless
  • Salt and black pepper to taste
  • 3 cloves fresh garlic
  • ¼ teaspoon oregano
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce divided
  • 1 large red onion or white
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oil I use Avocado oil

Instructions

  • The first step is to prepare the meat and tenderize it.
  • Cut the steaks into two or three pieces. If a piece is thicker, cut it down the middle, butterfly it, and trim any excess fat. Then tenderize the meat.
  • After the meat is tenderized, it’s time to season and marinate the steak.
  • Add garlic, oregano, soy sauce, Worcestershire, salt, and pepper. Cover and marinate for at least 10–15 minutes or overnight. Finely dice the onion, add balsamic vinegar, and set aside.
  • In a large skillet over medium heat, add some oil. Once the oil is hot, add the meat one at a time and brown on each side for 3–5 minutes.
  • Then, add the onions and Worcestershire sauce and stir to combine.
  • Cover the pot and cook the beef for 10-15 minutes over low heat, adding water if necessary. The goal is for the beef to become tender. I am using Sirloin steak, which is a very tender cut of meat. It’s important to consider the cut of meat being used to adjust the cooking time. Also, if you prefer your onions to have a crunch, add them at the last minute.
  • Remove it from the stove and let it rest for 5 minutes before serving.

Nutrition

Calories: 208kcal | Carbohydrates: 5g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 374mg | Potassium: 487mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg

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BISTEC ENCEBOLLADO / SPANISH-STYLE STEAK WITH ONIONS

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 

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