Seasons & Occasions
Bistec Encebollado – Steak & Onions
A Flavorful Main CourseBistec Encebollado, or steak and onions, is a spiced, flavorful skillet steak prepared with a classic Adobo-garlic rub. Bistec Encebollado takes its delicious flavor from our homemade marinade, made quickly and easily using GOYA® condiments you already love.
This steak and onion recipe is sure to delight your family with its simple, but deep, flavor and satisfying combination of textures.
¼ cup GOYA® Distilled White Vinegar, or GOYA Lemon Juice
1 tsp. GOYA Adobo with Pepper
1 tsp. GOYA Minced Garlic
¼ tsp. dried oregano leaf
2 tbsp. GOYA Corn Oil
6 4-6-oz. cube steaks, pounded to ¼” thickness
3 large yellow onions, sliced into ¼” rounds
|1.||In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs.|
|2.||Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes.|
|3.||Evenly divide meat among serving dishes; top with onions and drizzle with sauce.|
Pound Meat in a Pinch
If you can’t find cube steaks in your grocery store, you can swap in 2 lbs. top round steaks, instead. Simply cut the beef into six 5-oz pieces and working with one piece at a time, place between two sheets of plastic wrap. Using the smooth side of a mallet, or a rolling pin, pound beef to ¼” thickness, taking care not to tear the beef, and proceed with step 1.