Bistec Encebollado (Steak and Onion)

This past weekend, I was in the mood for steak. So, I decided to make a Puerto Rican dish called Bistec Encebollado, and perfected the recipe I’ve found. I was happy with the result. I’ve come to like this dish, of course, from eating it at Sol Food. One of my favorite places. Since I can’t go eat at Sol Food anymore, I have to get creative to satisfy my taste buds. This is what I got:

2 cloves garlic, minced- I use jarred minced garlic (2 tsp)
1 tsp. black pepper
1 tsp. Adobo seasoning- or 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of salt, 1 tsp of pepper, 1 tsp of oregano
a dash of oregano
3 tbsp Vinegar
1 1/2 lbs. steak- I use thin slices, not too thin.. about 1/4″ thick
2 tbsp. Oil
2 large onions, sliced very thin

Mix 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of salt and pepper, and 1 tsp of oregano together. Set aside. This will be used instead of adobo seasoning if you don’t have one.

Tenderize the steak with meat tenderizer or fork. Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak. Let the steak sit and marinate for at least 2 hours.

Heat oil, fry onions until translucent. Remove onions and set aside.

On high heat, fry steaks on each side until brown. When the steak is cooked, remove from the heat and serve with onion on top!

You can serve this with the garlic rice or black bean.



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