Puerto Rican Bistec Encebollado

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

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).

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Course: dinner, Lunch

Cuisine: Cuban, Latin, Puerto Rican

Keyword: beef, steak

Prep Time: 10

Cook Time: 40

Marinating Time: 30

Total Time: 1 20

Servings:

Calories: 526kcal

Author: Neyssa

Cost: 15

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

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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