Bistec Encebollado (Puerto Rican Steak and Onions)
Bistec encebollado is a traditional Puerto Rican dish made with steak and onions. It is typically made with cube steak seasoned with adobo, sazón, oil and vinegar and cooked in a fragrant, sofrito-infused tomato sauce. It is delicious and comforting. Along with a plate of white rice and sweet plantains, this is an easy meal that stays in rotation in my home. It's kid-friendly too!
Ingredients
- 4 lbs cube steak
- 1 large onion sliced
- 2 tbsp olive oil or annatto oil, divided
- 2 tbsp vinegar
- 1 tsp adobo
- 1 tsp sazón
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground oregano
- 1/8 tsp black pepper
- 1/2 tsp granulated sugar for browning, optional
- 4 cloves garlic crushed, divided
- 1/2 tbsp sofrito
- 1 cup tomato sauce
- 2 tbsp pimento stuffed olives diced, optional
- 1 bay leaf optional
- 1/2 cup water more if needed
Instructions
Marinate the steak
- Wash the cube steak with cold water and vinegar. Rinse thoroughly with cold water.
- Place the steak in a bowl and add 1 tbsp of oil, vinegar, half of the crushed garlic, adobo, sazón, onion powder, garlic powder, oregano, and black pepper.
- Toss the steak until evenly coated in the marinade.
Pan method
- Place a pan over medium high heat. Drizzle some oil on the pan and add a sprinkle of sugar. Allow the sugar to caramelize, about 2 minutes.
- Sear the steak on both sides, about 3-4 minutes per side. Remove the steak from the pan and set aside. Lower the heat to medium.
- Add the remaining olive oil to the pan along with sofrito, the rest of the crushed garlic, tomato sauce, and olives. Sauté until fragrant, about 2 minutes.
- Add the steak back to the pan and top with the sliced onions. Add water and bay leaf (if using) and cover.
- Continue cooking on low heat for about 30 minutes or until the steak is tender.
- Serve with white rice and tostones or sweet plantains and avocado. ¡Buen provecho!
Pressure cooker method
- Follow the same instructions for searing the steak in a pan. Remove the steak from the pan and set aside.
- Add the sliced onions to the same pan and cook until tender. Set aside.
- Place a pressure cooker over medium heat. Add the remaining olive oil to the pot along with sofrito, the rest of the crushed garlic, tomato sauce, and olives. Sauté until fragrant, about 2 minutes.
- Add the steak to the pot. Add water and bay leaf (if using) and cover.
- Cook on medium low heat for about 20 minutes or until the steak is tender.
- Add the steak to the pan with the onions. Using a strainer, pour the sauce from the pot into the pan. This will clean your sauce from any bits released from the steak while cooking.
- Serve with white rice and tostones or sweet plantains and avocado. ¡Buen provecho!