Bistec Encebollado
Bistec Encebollado
Ingredients
For the Bistec Encebollado
- 2 1/2 pounds top round steak, sliced
- 10 garlic, cloves
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons adobo
- 1 lime
- 2 yellow onions, large
- 2 tablespoons oil
- 3 cups water, divided
Instructions
- 1
Prepare the seasoning: Take 10 cloves of garlic, 1/2 teaspoon of black pepper, and 1 1/2 tablespoons of adobo. Squeeze the juice of 1 lime over these ingredients.
⏱️ 5 min
- 2
Mash the garlic cloves first, then continue to mash all the ingredients in a mortar until a paste is formed.
⏱️ 5 min
- 3
Slice 2 large yellow onions into rings. Set aside about half of the sliced onions for later.
⏱️ 5 min
- 4
Take 2 1/2 pounds of sliced top round steak. (Optional: The presenter mentions cleaning the steak with vinegar and lime, which may cause a slight discoloration.)
⏱️ 5 min
- 5
Marinate the steak: Add the prepared seasoning paste and about half of the sliced yellow onions to the steak in a bowl. Mix everything thoroughly by hand, ensuring the steak is well-coated.
⏱️ 5 min
- 6
Add 2 tablespoons of oil to a hot pan over medium-high heat. Place the marinated steak pieces into the hot pan and sear them for 3 minutes.
⏱️ 3 min
- 7
Flip the seared steak pieces. Add 1 cup of water along with the leftover marinade and onions from the bowl into the pan. Cover the pan and cook on medium-high heat for 10 minutes, or until the liquid has evaporated.
⏱️ 10 min
- 8
Once the liquid has evaporated, add the remaining 2 cups of water to the pan. Cover the pan and let the steak cook for 30 minutes.
⏱️ 30 min
- 9
Uncover the pan and taste the sauce for salt. Add the remaining sliced yellow onions to the pan. Cover and cook for the last 15 minutes.
⏱️ 15 min
- 10
The Bistec Encebollado is ready. Serve with white rice, beans, and a banana on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bistec Encebollado
For the Bistec Encebollado
- 2 1/2 pounds top round steak, sliced
- 10 garlic, cloves
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons adobo
- 1 lime
- 2 yellow onions, large
- 2 tablespoons oil
- 3 cups water, divided
Instructions
- 1
Prepare the seasoning: Take 10 cloves of garlic, 1/2 teaspoon of black pepper, and 1 1/2 tablespoons of adobo. Squeeze the juice of 1 lime over these ingredients.
⏱️ 5 min - 2
Mash the garlic cloves first, then continue to mash all the ingredients in a mortar until a paste is formed.
⏱️ 5 min - 3
Slice 2 large yellow onions into rings. Set aside about half of the sliced onions for later.
⏱️ 5 min - 4
Take 2 1/2 pounds of sliced top round steak. (Optional: The presenter mentions cleaning the steak with vinegar and lime, which may cause a slight discoloration.)
⏱️ 5 min - 5
Marinate the steak: Add the prepared seasoning paste and about half of the sliced yellow onions to the steak in a bowl. Mix everything thoroughly by hand, ensuring the steak is well-coated.
⏱️ 5 min - 6
Add 2 tablespoons of oil to a hot pan over medium-high heat. Place the marinated steak pieces into the hot pan and sear them for 3 minutes.
⏱️ 3 min - 7
Flip the seared steak pieces. Add 1 cup of water along with the leftover marinade and onions from the bowl into the pan. Cover the pan and cook on medium-high heat for 10 minutes, or until the liquid has evaporated.
⏱️ 10 min - 8
Once the liquid has evaporated, add the remaining 2 cups of water to the pan. Cover the pan and let the steak cook for 30 minutes.
⏱️ 30 min - 9
Uncover the pan and taste the sauce for salt. Add the remaining sliced yellow onions to the pan. Cover and cook for the last 15 minutes.
⏱️ 15 min - 10
The Bistec Encebollado is ready. Serve with white rice, beans, and a banana on the side.
⏱️ 2 min