Puerto Rican Bistec Encebollado

Close up image of browned tender steak with soft julienned onions on top. They're on a white plate.

Author: Neyssa

4.63 from 8 votes

Puerto Rican Bistec Encebollado

This bistec encebollado recipe combines thin slices of beef with plenty of onions, citrus, and seasonings for a tender and flavorful family dinner. Made with a shortcut mojo marinade, it's an easy weeknight meal that pairs perfectly with rice, beans, or fresh bread (to make a sandwich).

Prep Time 10

Cook Time 40

Marinating Time 30

Total Time 1 20

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.

Nutrition