Bistec Encebollado Tostones Sandwich with Salsa

Name: Bistec Encebollado Tostones Sandwich with Salsa
Prep time: 20M
Total time: 40M
Yield: 6 Servings
Cuisine: Caribbean
Ingredients: 1 lb. thin-cut filet steak or sirloin; 2 large yellow onion, thinly sliced; 1 ½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 tsp. Sazón without Annatto; 1 tbsp. White Vinegar; 2 tbsp. Extra Virgin Olive Oil; 1 tbsp. Minced Garlic; black pepper, to taste; 2 ripe avocados, diced; 1 cup diced tomatoes, seeds removed; ¼ cup finely chopped red onion; 1 small jalapeño, minced, optional; juice of 1 lime; 2 tbsp. chopped fresh cilantro; Iodized Salt; Hawaiian-Style Tostones

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This irresistible twist on a Puerto Rican classic layers bold, comforting flavors between two perfectly crisp GOYA® Hawaiian Tostones. Tender bistec encebollado marinated with GOYA® Adobo, Sazón GOYA®, garlic, and vinegar, then simmered with sweet, caramelized onions, creates a savory, juicy filling that pairs beautifully with the crunch of fried plantains. A fresh, chunky avocado salsa adds brightness and balance, bringing creamy, zesty notes to every bite. Whether served as a fun appetizer or a hearty handheld meal, this Bistec Encebollado Tostones Sandwich delivers bold island flavor in a compact, unforgettable package.

Total Time

40m

Prep Time:20m

Yields:6 Servings

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Ingredients

Bistec Encebollado:

1 lb.

thin-cut filet steak or sirloin

large yellow onion, thinly sliced

1 ½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 tsp.

GOYA® Sazón without Annatto

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Find in-store

1 tbsp.

GOYA® White Vinegar, or fresh lime juice

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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Find in-store

1 tbsp.

GOYA® Minced Garlic

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black pepper, to taste

Avocado Salsa:

ripe avocados, diced

1 cup

diced tomatoes, seeds removed

¼ cup

finely chopped red onion

small jalapeño, minced, optional

juice of 1 lime

2 tbsp.

chopped fresh cilantro

GOYA® Iodized Salt, to taste

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Assembly:

prepared GOYA® Hawaiian-Style Tostones, warmed and crisp

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Directions

Kitchen View

Bistec Encebollado:

Step 1

In a bowl season steak and onions with Adobo, Sazón, garlic, vinegar, olive oil, and black pepper.

Step 2

Heat a large skillet over medium-high heat. Sear steak 1–2 minutes per side until browned. Remove and set aside.

Step 3

In the same skillet, cook onions 5–7 minutes until softened and lightly caramelized.

Step 4

Add marinade, scraping up browned bits. Return steak to skillet and simmer 5 minutes until tender and coated.

Avocado Salsa:

Step 5

Gently combine avocado, tomatoes, red onion, jalapeño (if using), lime juice, cilantro, and salt. Keep mixture chunky; adjust seasoning as needed.

Assembly:

Step 6

Place a warm tostone on a plate.

Step 7

Add bistec and onions.

Step 8

Spoon avocado salsa on top.

Step 9

Top with a second toston and gently press.

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Recipe Tags

Bistec Encebollado Tostones Sandwich with Salsa

Prep Time: 20m

Total time: 40m

Yields: 6 Servings

This irresistible twist on a Puerto Rican classic layers bold, comforting flavors between two perfectly crisp GOYA® <a href="https://www.goya.com/en/products/hawaiian-style-tostones/">Hawaiian Tostones</a>. Tender bistec encebollado marinated with GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo</a>, <a href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/">Sazón</a> GOYA®, garlic, and vinegar, then simmered with sweet, caramelized onions, creates a savory, juicy filling that pairs beautifully with the crunch of fried plantains. A fresh, chunky avocado salsa adds brightness and balance, bringing creamy, zesty notes to every bite. Whether served as a fun appetizer or a hearty handheld meal, this Bistec Encebollado Tostones Sandwich delivers bold island flavor in a compact, unforgettable package.

Ingredients

Bistec Encebollado:

1 lb.

thin-cut filet steak or sirloin

large yellow onion, thinly sliced

1 ½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Sazón without Annatto

1 tbsp.

GOYA® White Vinegar, or fresh lime juice

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 tbsp.

GOYA® Minced Garlic

black pepper, to taste

Avocado Salsa:

ripe avocados, diced

1 cup

diced tomatoes, seeds removed

¼ cup

finely chopped red onion

small jalapeño, minced, optional

juice of 1 lime

2 tbsp.

chopped fresh cilantro

GOYA® Iodized Salt, to taste

Assembly:

prepared GOYA® Hawaiian-Style Tostones, warmed and crisp

Directions

Bistec Encebollado:

Step 1

In a bowl season steak and onions with Adobo, Sazón, garlic, vinegar, olive oil, and black pepper.

Step 2

Heat a large skillet over medium-high heat. Sear steak 1–2 minutes per side until browned. Remove and set aside.

Step 3

In the same skillet, cook onions 5–7 minutes until softened and lightly caramelized.

Step 4

Add marinade, scraping up browned bits. Return steak to skillet and simmer 5 minutes until tender and coated.

Avocado Salsa:

Step 5

Gently combine avocado, tomatoes, red onion, jalapeño (if using), lime juice, cilantro, and salt. Keep mixture chunky; adjust seasoning as needed.

Assembly:

Step 6

Place a warm tostone on a plate.

Step 7

Add bistec and onions.

Step 8

Spoon avocado salsa on top.

Step 9

Top with a second toston and gently press.

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Bistec Encebollado Tostones Sandwich with Salsa

Ingredients

Directions

Products in this Recipe

Adobo All-Purpose Seasoning with Pepper

Sazón without Annatto

White Vinegar

Extra Virgin Olive Oil

Minced Garlic

Iodized Salt

Hawaiian-Style Tostones

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Recipe Tags

Bistec Encebollado Tostones Sandwich with Salsa

Ingredients

Directions

Bistec Encebollado Tostones Sandwich with Salsa

Ingredients

Directions

Reviews

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