Best 3 Bistec Encebollado Puerto Rican Style Recipes

Embark on a culinary journey to Puerto Rico with Bistec Encebollado, a delectable dish that captures the essence of the island's vibrant flavors. This savory dish, meaning "steak with onions," tantalizes taste buds with its tender marinated steak, smothered in a flavorful sauce made from caramelized onions, peppers, and a blend of spices. Accompanied by fluffy rice and sweet plantains, this traditional Puerto Rican meal is a symphony of textures and tastes that will transport you to the heart of the Caribbean. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, Bistec Encebollado is an accessible and rewarding dish that promises to impress your family and friends. Join us as we delve into the secrets of this beloved Puerto Rican classic, with step-by-step instructions and additional recipe variations to suit every palate.

Check out the recipes below so you can choose the best recipe for yourself!

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Bistec Encebollado (Puerto Rican Steak and Onions) image

Bistec encebollado, Puerto Rican steak and onions, is an easy and economical family-style dinner made with tender stewed cubed steak.

Categories Beef

Time 4h50m

Number Of Ingredients 9

Ingredients

2 pounds beef steak, thinly sliced
1/2 cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
1/4 cup distilled white vinegar
1/4 cup sofrito
1 1/2 cups water
1 tsp. salt

Steps:

Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.

Nutrition Facts : Calories 818 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat

BISTEC ENCEBOLLAO

Bistec Encebollao image

Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.

Provided by HANZOtheRAZOR

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h55m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds beef sirloin steak, sliced thinly across the grain
½ cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
¼ cup distilled white vinegar
1 cup beef stock
1 teaspoon salt

Steps:

In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g

BISTEC ENCEBOLLADO

Bistec Encebollado image

Provided by Food Network

Time 8h20m

Number Of Ingredients 16

Ingredients

1 teaspoon cumin powder
1 teaspoon oregano powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
8- to 10-ounce piece beef tenderloin
2 cloves of garlic mashed fine
1 large onion sliced into 1/2-inch slices
4 tablespoons of olive oil
2 to 3 teaspoons of white vinegar
1/2 cup of beef stock
2 teaspoons of unsalted butter
1 cup of cooked green beans
1 Idaho potato "allumette" cut and fried crispy
1/4 cup cilantro, chopped

Steps:

Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.

Tips:

For the most flavorful results, use high-quality flank steak.
To tenderize the steak, marinate it in a mixture of vinegar, olive oil, and garlic for at least 30 minutes before cooking.
Cook the steak over high heat to quickly sear it and lock in the juices.
Slice the steak against the grain to make it more tender.
Use a variety of onions for a more complex flavor. For example, try using yellow, white, and red onions.
Sauté the onions until they are caramelized and slightly browned.
Add a splash of red wine or beef broth to the onions for extra flavor.
Season the steak and onions with salt, pepper, and other spices to taste.
Serve the steak and onions with rice, beans, or your favorite sides.

Conclusion:

Bistec encebollado is a delicious and easy-to-make Puerto Rican dish that is perfect for a weeknight meal. With its tender steak, caramelized onions, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give bistec encebollado a try!