Bistec Encebollado (Cuban Steak and Onions)

Bistec Encebollado (Cuban Steak and Onions)

Bistec Encebollado (Cuban steak and onions) is a popular dish in Cuba as well as in other Caribbean islands like Puerto Rico and the Dominican Republic.

Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
383 Calories

Recipe Instructions

Step 1
Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
Step 2
Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
Step 3
Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.

Ingredients

  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons white vinegar
  • 1 tablespoon onion powder
  • 1 (1 pound) New York strip steak, sliced thin
  • 3 large onions, thinly sliced
  • 2 tablespoons sofrito
  • 0.5 cup beef broth

Categories

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