Go Back
–+ servings
bistec encebollado with rice on plate

Bistec Encebollado

This bistec encebollado recipe features tender vinegar-marinated steak simmered with garlic, adobo seasoning, and sweet onions for a classic Cuban steak and onions dish ready in under 40 minutes.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Main Course
Cuisine: Caribbean
Diet: Low Fat
Servings: 2 people
Calories: 410kcal
Author: Marwin Brown

Ingredients

  • 1 12 oz Sirloin Steak sliced in half lengthwise
  • 1 teaspoon Adobo Seasoning
  • 1 teaspoon Sazon Seasoning
  • 1 Yellow Onion sliced
  • ¼ cup White Vinegar
  • 2 tablespoon olive oil
  • 3 Cloves of Garlic
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt

Instructions

  • Pound the steaks using bottom of heavy skillet or flat side of a meat tenderizer. Flatten steaks to about ¼ inch thickness.
  • Season the steaks with the adobo and sazon. Set aside.
  • Using a mortar and pestle make a paste with the garlic, salt, and oregano. Alternatively, mince or grate the garlic and mix well with the salt and oregano. Set aside.
  • Add the vinegar and olive oil to the paste and mix well.
  • Place the steaks in a ziplock bag then add the marinade and the onions. Massage the steaks ensuring they get coated pretty well with the marinade and onions.
  • Heat cast iron skillet on medium heat. Add some olive oil and brown the steaks on both sides 1-2 each side. Top the steaks with the marinade, ⅓ cup of water, cover with lid, and simmer about 20-25 minutes until steaks are tender.
  • Remove the steaks and onions. Serve over white rice. Spoon pan sauce over the top.

Notes

How long should the steak marinate?? At least 30 minutes, but up to 4 hours for deeper flavor.
Is this recipe spicy?? Not traditionally. It’s more tangy and savory, but you can add chili flakes if you want heat.
No vinegar?? Use lime juice instead. It provides similar acidity, though the flavor will lean more citrusy. This reflects common Caribbean marinades built around fresh lime.
No sazón?? Use smoked paprika and cumin instead. It delivers color and warmth, though the flavor will be slightly less savory. This reflects regional spice variations across Latin kitchens.

Nutrition

Calories: 410kcal | Carbohydrates: 7g | Protein: 41g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 112mg | Sodium: 1452mg | Potassium: 748mg | Fiber: 2g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 4mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!