Bistec Encebollado – Steak & Onions

Bistec Encebollado – Steak & Onions

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Prep time

20m

Total time

40m

Yields

6

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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¼ cup

GOYA® Distilled White Vinegar, or GOYA® Lemon Juice

¼ tsp.

dried oregano leaf

6

4-6-oz. cube steaks, pounded to ¼” thickness

3

large yellow onions, sliced into ¼” rounds

Directions

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Step 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.

Step 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.

Step 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.

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Main Dishes Over 60

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