This Puerto Rican bistec encebollado recipe is an easy weeknight steak and onion dish that is bursting with flavors from citrus and onions.
What is bistec encebollado?
Bistec encebollado is a popular Puerto Rican dish made with thin slices of beef and plenty of onions. The beef is typically marinated in citrus juice, garlic, and seasonings before being simmered until tender.
While every family and culture has their own variation, the combination of steak, onions, and a citrus marinade is what makes this dish so recognizable.
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Ingredients
Outside of the beef, you most likely have all of the ingredients needed to make this easy bistec encebollado, at home.
- Steak
- onions
- seasonings (adobo, cumin, black pepper)
- sofrito (optional)
- mojo criollo
- sazon seasoning (omit if using achiote oil)
- olive oil or achiote oil
- water or beef broth
Don't have mojo? Substitute it with equal parts orange juice and lime juice.
(See recipe card for quantities.)
Best Steak for bistec encebollado
The goal for this steak and onion recipe is tender beef. This steak is meant to be soft, juicy, and bursting with flavor!
I used thin-sliced tip steak because that's what was available when making this, but it's not the only option. Cube steak is a popular choice, but if that's not an option, any thinly sliced steak will work. Tenderize the steak with a meat tenderizer once you're at home.
I used cubed steak in a similar recipe when I shared my Cuban steak sandwich recipe.
If you live in an area with a high Cuban population, you may find very thinly sliced beef labeled as palomilla. This cut is traditionally used for Cuban bistec de palomilla, but it also works well for bistec encebollado, because it cooks quickly and stays tender.
3 Ways to Keep Bistec Encebollado Tender
- Pound the steak thin.
- Marinate it for at least 30 Minutes.
- Simmer it gently, instead of cooking over high heat.
Instructions
- Tenderize beef if not using cubed steak.
- Season and marinate. Refrigerate for at least 30 minutes.
- Slice onions.
- Cook the steak for 3-4 minutes per side, then add the onions.
- Lower the heat, add in some water or mojo, cover the pan, and cook for at least 30 minutes.
Pairings & Side Dish Ideas
Growing up, my father would often make this for lunch on a hot summer day. It was perfect. The amount of onions I piled on should have counted as a side dish.
If you had this as a child, you may recall when bistec encebollado was often served with either white rice and black beans or fresh bread? (I always chose bread for lunch. And yes, I added some mayonnaise to it, too.)
Here are some pairings and side dish ideas:
How I eat it
I still prefer to eat this as a sandwich if it's for lunch. But, if it's for dinner, hand me over some arroz y habichuelas! (Rice and beans.)
Frequently Asked Questions
What is bistec encebollado?
This bistec encebollado is a Puerto Rican steak and onion dish made with thin slices of beef that are marinated in citrus and seasonings before being cooked with onions until tender.
What cut of beef is best for bistec encebollado?
Cube steak, polomilla steak, and thin-sliced tip steak are all popular options. The key is choosing a thin cut of beef or tenderizing it before cooking.
How long should I marinate the steak?
For the best flavor, marinate the steak for at least 30 minutes. If you have extra time, marinating it for a few hours will result in an even more flavorful steak and onions dish.
Can I make bistec encebollado ahead of time?
Yes, you can. The trick here is to cover your steak in enough sauce and store it in an air-tight container. Reheat on the stove over medium heat to keep it moist.
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Puerto Rican Bistec Encebollado
Equipment
- 1 large bowl
- 1 large skillet
Ingredients
- 2 pounds beef steaks 8 thin-sliced (tip steak, cube steak, or palomilla)
- 1.5 tablespoon adobo seasoning
- 1 packet sazon seasoning
- 3 tablespoon sofrito optional
- ½ cup mojo criollo or equal parts of orange and lime juice and 4 minced garlic cloves
- 2-3 large yellow onions thinly sliced
- 2 tablespoon oil neutral (canola or vegetable)
- 1 cup water or beef broth
Instructions
Prepare the Steak
- If needed, tenderize the steaks with a meat mallet.
- In a large bowl, combine everything -except for the oil and water. Cover and refrigerate for at least 30 minutes.
Cooking the Steak and Onions
- Heat the oil in a large skillet over medium-high heat.
- Cook the steak for 3 to 4 minutes per side. Add in the onions and water or beef broth, reduce the heat to low, cover, and simmer for 20-30 minutes, or until the beef is tender.
- Taste for seasoning, and add in salt or pepper, if needed.
