Bistec Encebollado (Puerto Rican Steak and Onions) Delish D'Lites from www.delishdlites.com
Description
Bistec Encebollado is a traditional Puerto Rican dish that features tender, juicy steak smothered in caramelized onions. The dish is simple, yet flavorful, and is often served with rice and beans, fried plantains, or a side salad. This dish is perfect for a hearty dinner, and it's easy enough to prepare on a weeknight.
Prep Time
The prep time for Bistec Encebollado is relatively short, taking around 15 minutes to prepare the ingredients.
Cook Time
The cook time for this dish is about 30 minutes, depending on the thickness and cut of the steak.
Ingredients
- 2 pounds of thin-cut sirloin steak - 2 large onions, sliced - 3 cloves of garlic, minced - 1 tablespoon of olive oil - 1 tablespoon of butter - 2 tablespoons of Worcestershire sauce - 1 teaspoon of salt - 1 teaspoon of black pepper - 1 teaspoon of dried oregano - 1/4 cup of water
Equipment
- Large skillet - Tongs - Knife - Cutting board
Method
1. Start by seasoning your steak on both sides with salt, pepper, and dried oregano. 2. In a large skillet, heat up the olive oil and butter over medium heat. 3. Once the butter has melted, add the sliced onions and minced garlic to the skillet. 4. Cook the onions and garlic for about 10 minutes, stirring occasionally until they become soft and caramelized. 5. Remove the onions and garlic from the skillet and set them aside. 6. In the same skillet, cook the steak for about 5-7 minutes on each side or until it reaches your desired level of doneness. 7. Once the steak is cooked, remove it from the skillet and set it aside to rest. 8. Add the Worcestershire sauce and water to the skillet and stir to combine. 9. Bring the sauce to a boil and reduce the heat to low. 10. Add the caramelized onions and garlic back into the skillet and stir to combine. 11. Simmer the sauce for an additional 5 minutes to allow the flavors to meld together. 12. Once the sauce has thickened slightly, add the steak back into the skillet and spoon the sauce over the top. 13. Serve the Bistec Encebollado hot with rice and beans, fried plantains, or a side salad.
Notes
- For a more tender steak, you can marinate the meat in the Worcestershire sauce for a few hours before cooking. - If you prefer a spicier dish, you can add a chopped jalapeño or red pepper flakes to the onions and garlic while cooking. - If you don't have Worcestershire sauce, soy sauce can be used as a substitute. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Thin-cut sirloin steak works best for this recipe, but you can also use flank steak or skirt steak. - Make sure to season your steak generously with salt, pepper, and dried oregano for maximum flavor. - Don't overcrowd the skillet when cooking the steak, as this can cause the meat to steam rather than sear. - Allow the steak to rest for a few minutes before slicing to ensure that it stays tender and juicy.
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