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Bistec Encebollado
Ash Tyrrell

Bistec Encebollado Recipe

I still remember the first time I made Bistec Encebollao—it looked complex, but once I started cooking, I realized how easy it actually was. The flavor? Absolutely unforgettable.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef sirloin steak thinly sliced against the grain: licing against the grain helps keep the beef tender and easy to chew.
  • 2 large white onions sliced into thin rings: White onions add sweetness and cook down beautifully.
  • 1 cup beef stock or water if you’re in a pinch: Stock adds deeper flavor—water works, but the taste won’t be as rich.
  • ½ cup olive oil: It helps tenderize the meat and keeps it from sticking in the skillet.
  • ¼ cup distilled white vinegar: This gives the dish its subtle tang and helps break down the beef.
  • 2 tablespoons minced garlic: Fresh garlic gives it that bold aromatic base—don’t skip it.
  • 1 packet .18 oz of Sazón seasoning: This is key for authentic flavor—adds color and that Puerto Rican touch.
  • 1 teaspoon salt: Be careful as Sazón already has salt—taste before adding more later.
  • 1 pinch dried oregano: A little goes a long way in enhancing the overall earthiness.

Method
 

  1. I start by placing the sliced steak in a large resealable bag. Then I add in the onion rings, beef stock, olive oil, vinegar, garlic, Sazón, salt, and oregano. Once it’s sealed, I massage the bag gently to coat everything evenly. Then it goes straight into the fridge for at least 4 hours—but if you can leave it overnight, even better!
  2. When I’m ready to cook, I pull out my deep skillet and set it over medium-high heat. Since the marinade already has olive oil, I don’t add extra. It smells incredible the second it hits the heat!
  3. I pour everything from the bag into the hot skillet—yes, onions, beef, and marinade all at once. I bring it to a boil, stirring occasionally to let the flavors meld. Once it’s bubbling, I reduce the heat to low and cover it up, letting it simmer gently for 40 minutes.
  4. After about 40 minutes, I poke the beef with a fork. If it falls apart easily, it's ready. If not, I give it another 5–10 minutes on low. Patience is key here!
  5. When the beef is beautifully tender and the onions are soft and golden, it’s done. I like to spoon the saucy meat over a pile of white rice and top it with extra onions. It’s hearty, satisfying, and packed with flavor.

Notes

  • Slice the beef as thin as possible for the most tender result.
  • Don’t skip the marination time—it really makes all the difference.
  • Use fresh garlic instead of pre-minced for a more vibrant taste.
  • If you like more sauce, double the stock and vinegar for extra gravy.
  • Keep the lid on while simmering to trap all those delicious flavors.