Bisté Encebollado
Bisté Encebollado
Ingredients
For the Steak and Marinade
- 1 1/2 pounds thin sliced steak
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 tablespoon adobo
- 1/4 cup sofrito
- 2 tablespoons white cooking wine
- 2 tablespoons garlic paste
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 white onion, large, cut into round slices, divided
For Cooking
- 2 tablespoons olive oil
- 1 to 2 tablespoons brown sugar
- 1/2 cup water
Instructions
- 1
In a large bowl, combine the thin sliced steak, 1/4 cup olive oil, vinegar, sofrito, garlic paste, adobo, dried oregano, black pepper, salt, white cooking wine, and half of the sliced white onion. Mix thoroughly to ensure the steak is evenly coated with the marinade.
⏱️ 10 min
- 2
Cover the bowl and refrigerate to marinate for 30 minutes. This allows the flavors to meld and tenderize the steak.
- 3
Heat a large, deep nonstick pan over high heat. Once the pan is hot, add 2 tablespoons of olive oil and the brown sugar. Allow the brown sugar to caramelize, stirring occasionally, until it turns a rich amber color.
⏱️ 3 min
- 4
Carefully add the marinated steak mixture to the hot pan. Cook for 10 minutes, stirring halfway through to ensure even cooking and browning.
⏱️ 10 min
- 5
Reduce the heat to medium-high. Add the 1/2 cup of water and the remaining half of the sliced white onion to the pan. Stir well to combine all ingredients.
⏱️ 2 min
- 6
Cover the pan and continue to cook for another 10 minutes, allowing the onions to soften and the flavors to deepen.
⏱️ 10 min
- 7
Turn off the heat and uncover the pan. The Bisté Encebollado is ready to serve. Enjoy with your desired sides, such as white rice and avocado, as suggested by the chef.
Kitchen Tools
Nutrition Facts (per serving)
Bisté Encebollado
For the Steak and Marinade
- 1 1/2 pounds thin sliced steak
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 tablespoon adobo
- 1/4 cup sofrito
- 2 tablespoons white cooking wine
- 2 tablespoons garlic paste
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 white onion, large, cut into round slices, divided
For Cooking
- 2 tablespoons olive oil
- 1 to 2 tablespoons brown sugar
- 1/2 cup water
Instructions
- 1
In a large bowl, combine the thin sliced steak, 1/4 cup olive oil, vinegar, sofrito, garlic paste, adobo, dried oregano, black pepper, salt, white cooking wine, and half of the sliced white onion. Mix thoroughly to ensure the steak is evenly coated with the marinade.
⏱️ 10 min - 2
Cover the bowl and refrigerate to marinate for 30 minutes. This allows the flavors to meld and tenderize the steak.
- 3
Heat a large, deep nonstick pan over high heat. Once the pan is hot, add 2 tablespoons of olive oil and the brown sugar. Allow the brown sugar to caramelize, stirring occasionally, until it turns a rich amber color.
⏱️ 3 min - 4
Carefully add the marinated steak mixture to the hot pan. Cook for 10 minutes, stirring halfway through to ensure even cooking and browning.
⏱️ 10 min - 5
Reduce the heat to medium-high. Add the 1/2 cup of water and the remaining half of the sliced white onion to the pan. Stir well to combine all ingredients.
⏱️ 2 min - 6
Cover the pan and continue to cook for another 10 minutes, allowing the onions to soften and the flavors to deepen.
⏱️ 10 min - 7
Turn off the heat and uncover the pan. The Bisté Encebollado is ready to serve. Enjoy with your desired sides, such as white rice and avocado, as suggested by the chef.