Bistec Encebollado
Thin steak marinated in vinegar, garlic, and adobo, seared, then stewed with onions until tender in a light, savory gravy.
Equipment
- Caldero or heavy Dutch oven with lid
- Meat mallet (if steak isn't pre-tenderized)
- Mixing bowl (for the marinade)
- Tongs
- Cutting board and sharp knife
Ingredients
For the marinade
- 2 lbs 900 g cube steak or thin top round steak, pounded to about ¼ inch thick
- ⅓ cup 80 ml white vinegar
- ¼ cup 60 ml olive oil
- 4 garlic cloves minced
- 1 tablespoon 15 g adobo seasoning
- 1 packet about 5 g sazón with culantro y achiote
- ½ teaspoon dried oregano
- 2 tablespoons 30 g sofrito (store-bought or homemade)
For the stew
- 2 tablespoons 30 ml vegetable oil, for searing
- 2 large yellow onions sliced into ½-inch rings (about 500 g)
- 1 cup 240 ml low-sodium beef broth
- 2 tablespoons 28 g cold butter, optional, for finishing the gravy
- Fresh cilantro chopped, for garnish (optional)
Instructions
Marinate the steak
- If the steak isn't already tenderized, pound it between two pieces of parchment paper to about ¼ inch thick. Pat dry and cut into serving-size pieces.
- In a mixing bowl, whisk together the vinegar, olive oil, garlic, adobo, sazón, oregano, and sofrito.
- Add the steak to the marinade and turn to coat evenly. Cover and refrigerate for a minimum of 1 hour, or overnight for deeper flavor.
Sear the steak
- Remove the steak from the marinade, shaking off excess liquid, and reserve the remaining marinade.
- Heat the vegetable oil in a caldero or heavy pot over medium-high heat.
- Sear the steak in batches, 1–2 minutes per side, until browned on the outside (it won't be cooked through yet). Remove and set aside. Avoid crowding the pot.
Stew with onions
- Add the sliced onions to the same pot and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
- Return the steak to the pot along with the reserved marinade and the beef broth.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 30–35 minutes, until the steak is fork-tender and the onions are fully softened. The steak's internal temperature will be well above the safe minimum of 145°F (63°C) by this point.
- If you'd like a richer gravy, stir in the cold butter during the last minute of cooking until melted and glossy.
- Garnish with chopped cilantro and serve hot.
Notes
- Cut substitution: Cube steak is traditional because it's pre-tenderized, but thin top round or sirloin works well too — just pound it thin and be sure to simmer long enough for it to become tender.
- Salt guidance: Adobo and sazón both contain salt, so taste the gravy before adding more. If you're using a low-sodium adobo blend, you may want to add a small pinch of salt.
- Sofrito substitution: If you don't have sofrito on hand, an extra clove of minced garlic and a few tablespoons of diced green pepper and onion can stand in.
- Doneness check: The steak is done when it shreds easily with a fork — if it still feels tough after 35 minutes, simmer for another 10–15 minutes.
- Storage: Keeps in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. The flavor deepens the next day.
- Serving suggestion: Traditionally served over white rice with tostones or fried sweet plantains on the side.