Bistec Encebollado – Steak & Onions | GOYA® Caribbean Recipes

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Bistec Encebollado – Steak & Onions

A Flavorful Main Course

Bistec 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.

Serves 6

Prep time:

Total time:

Ingredients

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

Directions

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.
Tip By La Cocina Goya

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.

Watching Your Sodium Intake?

Low Sodium Black Beans

Try this great recipe with Goya’s reduced sodium products.

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