Bistec Encebollado (Cuban Steak and Onions)

This is very popular dish in some of the Caribbean islands such as Cuba, Puerto Rico, and Dominican Republic. Although it is essentially the same dish, each island has a different touch of flavor. In my family, we traditionally serve this dish with white rice, salad, and fried plantains.

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

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
• ½ cup beef broth
• 1 (1 pound) New York strip steak, sliced thin
• 3 large onions, thinly sliced
• 2 tablespoons sofrito

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.