There are times when you need to have meals on the table quickly and there is no creativity. This Bistec Encebollado dish is an original Mexican cuisine that will keep you out of trouble while still providing a wonderful dinner for your family.
Bistec Encebollado, pronounced “BEE-stake en-seh-boh-YAH-doh,” is a delectable meal in which the term “bistec” refers to thinly sliced beef steaks and “encebollado” means “with onions”. This culinary delicacy requires quickly frying the bistec in a skillet with a little oil, along with wonderfully caramelized onions.
The word “encebollado” emphasizes the important role onions play in the meal, which lends a sweet and savory dimension to the delicate, swiftly cooked bistec. This combination produces a tasty and substantial dish, ideal for a quick yet filling evening.
Bistec Encebollado
For 6 Servings
Author: Chris
Total time: 2 hours 45 minutes
Ingredients
- 2 pounds sirloin steak sliced thinly.
- 1 lemon or lime -use the juice.
- 1 tablespoon vegetable oil or olive oil.
- ½ teaspoon salt.
- ½ teaspoon fresh ground pepper.
- 2 to 3 large yellow onions and thinly sliced white onions are ok to use.
- 1 tablespoon butter.
- Salt and pepper to taste for the onions.
- Optional: 1 jalapeno pepper sliced thin or 1-2 potatoes sliced thin.
Steps
- Place the steaks on a platter and sprinkle with salt, pepper, oil, and lemon juice. Allow them to sit on the platter for 10 minutes.
- Meanwhile, heat a standard or cast-iron pan on the stove. Let it become pretty hot.
- Cook the meat until it is no longer pink. When you place the meat in the pan, it should start to sizzle. The cooking time is around 3-4 minutes, but use your discretion since each cut is unique and may require more or less time.
- Once done, take the steaks from the pan and lay them on a warmed platter to rest.
- While the beef is cooking, slice the onions. If you're cooking for four people, 2-3 big onions should be enough.
- Melt the butter in the same pan that you used to cook the steaks.
- Cook the onions over medium heat for 15-20 minutes, or until golden brown, turning often. Season with salt and pepper, then use a spatula to stir them about in the pan.
- When the onions are golden brown, tender, and cooked through, take them from the pan and spread them over the steaks.
- Serve them immediately with Mexican rice, authentic Mexican beans, Ensalada de Nopales, or Cactus Salad.
Notes
- If you wish to add jalapeño pepper, do so with the onions. Likewise with the sliced potato. These are optional items that can be used with the onions.
Nutrition Facts (per serving)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
What To Serve With Bistec Encebollado?
Rice is essential for sopping up the luscious bistec gravy! You may serve it with white rice, yellow rice, or Arroz Con Gandules, a national dish from the island! I'd also put some crusty bread on the side to dip into the sauce, like my sister and I do!
To complete the dish, I recommend serving fried sweet plantains or tostones (fried green plantains). Sliced avocado or a simple watercress salad would also be excellent additions.
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Bistec Encebollado: A Scrumptious Mexican Dish
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
Description
Savor the bold flavors of Bistec Encebollado, a tender steak dish with caramelized onions. Perfect for a hearty meal. Find the recipe at Tales Of A Kitchen.
Ingredients
- 2 pounds sirloin steak sliced thinly.
- 1 lemon or lime -use the juice.
- 1 tablespoon vegetable oil or olive oil.
- ½ teaspoon salt.
- ½ teaspoon fresh ground pepper.
- 2 to 3 large yellow onions and thinly sliced white onions are ok to use.
- 1 tablespoon butter.
- Salt and pepper to taste for the onions.
- Optional: 1 jalapeno pepper sliced thin or 1-2 potatoes sliced thin.
Instructions
- Place the steaks on a platter and sprinkle with salt, pepper, oil, and lemon juice. Allow them to sit on the platter for 10 minutes.
- Meanwhile, heat a standard or cast-iron pan on the stove. Let it become pretty hot.
- Cook the meat until it is no longer pink. When you place the meat in the pan, it should start to sizzle. The cooking time is around 3-4 minutes, but use your discretion since each cut is unique and may require more or less time.
- Once done, take the steaks from the pan and lay them on a warmed platter to rest.
- While the beef is cooking, slice the onions. If you're cooking for four people, 2-3 big onions should be enough.
- Melt the butter in the same pan that you used to cook the steaks.
- Cook the onions over medium heat for 15-20 minutes, or until golden brown, turning often. Season with salt and pepper, then use a spatula to stir them about in the pan.
- When the onions are golden brown, tender, and cooked through, take them from the pan and spread them over the steaks.
- Serve them immediately with Mexican rice, authentic Mexican beans, Ensalada de Nopales, or Cactus Salad.
Notes
- If you wish to add jalapeño pepper, do so with the onions. Likewise with the sliced potato. These are optional items that can be used with the onions.
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
