Description
Savory Bistec Encebollado is a traditional Latin American dish featuring thin-cut steak marinated in a flavorful blend of seasonings, white vinegar, and olive oil, then seared and simmered with sweet sautéed onions and garlic. This recipe offers a tender, juicy, and aromatic steak dish that brings bold and comforting flavors to your table, perfect for a hearty family meal.
Ingredients
Scale
Meat and Marinade
- 2 lbs Thin-Cut Steak
- 1 tablespoon Adobo All-Purpose Seasoning
- 1 packet Sazón con Culantro y Achiote
- 1 teaspoon Dried Oregano
- ½ teaspoon Black Pepper (freshly ground)
- ¼ cup White Vinegar
- 2 tablespoons Olive Oil
Aromatics
- 2 large Yellow Onions (sliced into half-moons)
- 6-8 cloves Garlic (minced)
For Cooking
- 2-3 tablespoons Vegetable or Canola Oil
- ½ cup Water or Low-Sodium Beef Broth
- Fresh Cilantro or Parsley (chopped, for garnish)
Instructions
- Prepare the Steak: Begin by pounding the thin-cut steak between plastic wrap until it’s about ¼-inch thick. Pat it dry with paper towels to ensure a good sear later on.
- Slice Aromatics: Thinly slice one yellow onion into half-moons and mince the garlic cloves to release their fragrance.
- Mix Marinade: In a large non-reactive bowl, combine the steak, sliced onion, and minced garlic.
- Season the Meat: Sprinkle the adobo seasoning, Sazón packet contents, dried oregano, and black pepper evenly over the steak mixture.
- Add Liquids: Pour white vinegar and olive oil over the mixture, coating everything thoroughly.
- Marinate: Massage the marinade gently into the steak pieces. Cover and refrigerate for at least 4 hours or overnight to develop flavor.
- Pre-Cook Prep: Remove the marinated steak from the refrigerator 30 minutes before cooking to reach room temperature. Slice the remaining onion into thin half-moons for sautéing.
- Heat the Pan: Warm a large skillet over medium-high heat. Add 2-3 tablespoons of vegetable or canola oil and heat until shimmering.
- Sear the Steak: Cook the steak in batches for 1-2 minutes per side, forming a deep brown crust. Transfer cooked pieces to a plate.
- Sauté Onions: Reduce heat to medium, add the second sliced onions to the skillet, and sauté for 5-7 minutes until soft, sweet, and translucent.
- Add Aromatics from Marinade: Toss in the reserved onions and garlic from the marinade and cook for an additional 2-3 minutes until aromatic.
- Deglaze the Pan: Pour water or beef broth into the skillet, scraping up browned bits to incorporate the rich flavors.
- Combine Steak and Onions: Return the seared steak to the pan along with any accumulated juices, arranging the meat atop the onions.
- Simmer: Bring the mixture to a gentle simmer, cover, and cook on low heat for 10-15 minutes until the steak is tender and the flavors meld together.
- Garnish and Serve: Finish by sprinkling freshly chopped cilantro or parsley over the dish. Serve immediately for best taste and warmth.
Notes
- Marinating overnight intensifies the flavor and tenderness of the steak.
- Pounding the steak ensures even thickness and quick cooking with a tender texture.
- Use a non-reactive bowl to prevent any metallic taste with acidic ingredients like vinegar.
- Cooking in batches ensures the steak sears properly without steaming.
- Adjust seasoning to taste before serving; additional adobo seasoning can be sprinkled if desired.
- This dish pairs well with white rice, fried plantains, or a simple salad.
