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Bistec Encebollado (Cuban Steak and Onions)
Bistec Encebollado (Cuban Steak and Onions)
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Succulent Cuban-style steak with sautéed onions, a beloved dish in the Caribbean.
Ingredients:
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 (1 pound) New York strip steak, sliced thin
  • 3 large onions, thinly sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon onion powder
  • 3 tablespoons olive oil
  • 0.5 cup beef broth
  • 2 tablespoons sofrito
  • 1 clove garlic, minced
Instructions:
  • In a small bowl, mix salt, pepper, and garlic powder. Season steak slices on all sides. Place seasoned steak in a resealable plastic bag with onions, vinegar, and onion powder. Toss to coat steaks evenly. Seal the bag and refrigerate for 1 hour.
  • In a skillet over medium heat, heat olive oil until shimmering. Add steak and onions, cook and stir until steak is browned and onions are soft, about 4 to 6 minutes. Keep warm after removing from the skillet.
  • Combine beef broth, flavorful sofrito, and aromatic garlic in the skillet. Cook over medium heat until the garlic turns a beautiful golden brown hue in about 2 to 3 minutes. Return the steak and onions to the skillet, cover, and gently simmer over low heat until both the onions and steak are fully cooked, about 15 minutes.

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