Bistec Encebollado
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 people
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Calories
319 kcal
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Course
Main Course
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Cuisine
South American
Bistec Encebollado
Description
Bistec Encebollado is a marinated flank steak dish that uses a blend of red wine vinegar, olive oil, garlic, oregano, and cumin to impart a tangy, aromatic flavor. The cooking process begins with marinating the steak for several hours, which helps tenderize the meat and deepen the flavors. The thinly sliced onions are cooked gently in olive oil until translucent, then simmered with chicken stock to absorb liquid and enhance their sweetness and richness.
The steak is quickly sautéed to medium or well done and served topped with the onion mixture. This layering of tender beef with flavorful onions creates a harmonious balance in texture and taste. Usually accompanied by sides such as arroz con gandules and fried sweet plantains (maduros), this dish fits well in a hearty meal.
Cooked leftovers keep well in the refrigerator for 3 to 4 days and can be reheated in the microwave with periodic stirring. It is also suitable for freezing up to 2 months; just thaw thoroughly before reheating. Reheat only the portion you plan to eat to maintain optimal texture and flavor.
Ingredients
Marinade:
- ¼ cup red wine vinegar (paleo diet: red wine ok)
- 2 Tbsp olive oil
- 2 tsp kosher salt (paleo diet: sea salt)
- 2 tsp oregano
- 1 Tbsp cumin
- 2 garlic minced, cloves
Other ingredients:
- 2 lbs flank steak
- 2 Tbsp olive oil
- 2 onion medium, thinly sliced
- ½ cup chicken stock
Instructions
- In a bowl mix together red wine vinegar, olive oil, salt, oregano, cumin and garlic cloves.
- Place flank steak in a large freezer bag or a large rectangular glass baking dish. The bag tends to work better but if you use a dish, flip it over a few times while marinating.
- Pour marinade in the bag or over it and refrigerate for about 8-10 hours.
- Prior to cooking, slice steak into ¼" to ½" slices on a bias against the grain of the meat.
- Heat olive oil in skillet on medium heat. Add onions; toss until translucent. Do not brown the onions.
- Add chicken stock and bring to a boil for about 3-4 minutes. Continue to simmer until all the liquid has cooked off and been absorbed by the onions.
- Transfer onion mixture to a bowl.
- In another skillet, place the remaining 1 Tbsp. of olive oil and quickly sauté the pieces of flank steak until medium or well done.
- Place on a serving platter and spoon onion mixture over the beef.
- Serve with arroz con gandules and maduros.
Notes
- Store cooked Bistec Encebollado in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 2-3 minutes, stirring every 30-45 seconds; avoid reheating more than once.
- Freeze for up to 2 months in airtight containers; thaw fully in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 91mg | 30% |
| Sodium | 888mg | 37% |
| Potassium | 607mg | 13% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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