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

Course: Main Course

Cuisine: Latin American

Keyword: comfort food

Prep Time: 10

Cook Time: 20

Servings: 4 SERVINGS

Calories: 208kcal

Author: Evelyn Savinon ( A Simple Tweak)

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