My Bistec Encebollado recipe (steak and onions) is a traditional Puerto Rican meal that is marinated with great flavor. You can serve this with rice and beans, or with fried plantains on the side. My unique recipe gives this steak a delicious taste that your friends and family are going to love.
Ingredients:
- 3 lb. thin sandwich steak
- 2 large onions (peeled and sliced into rings)
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup of water
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon of cumin
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1 tablespoon of minced garlic or garlic paste
- 2 tablespoon of sofrito (omit if you don’t have since you are adding fresh onions and garlic)
- 8oz of tomato sauce
Instructions:
- First, make the marinade for the steak: Place all the ingredients into a food processor or blender and mix for about 30 seconds (omit the steak, onions, and tomato sauce).
- Start by adding some of the marinade to the bottom of a roasting pan and start layering the steak over the marinade sauce. Continue the layering and repeat this process. Cover the roasting pan and refrigerate for 1 hour or overnight (my preference is overnight for additional flavor). Note: Add the onions and tomato sauce when it’s time to cook the steak.
- Preheat the oven at 400 degrees (the steak will need 1 hour to reach tenderness)
- Halfway through flip the steak over and add the onions and tomato sauce. Add a dash of sea salt and black pepper for additional flavor.
- Cook for an additional 30 minutes or until the steak is tender.
Que Rico!
Margarita