Bistec Encebollado (Cuban Steak and Onions)

Bistec Encebollado (Cuban steak and onions) is a popular dish in Cuba as well as in other Caribbean islands like Puerto Rico and the Dominican Republic.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 383 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 2 tablespoons white vinegar
• 1 tablespoon onion powder
• 1 (1 pound) New York strip steak, sliced thin
• 3 large onions, thinly sliced
• 2 tablespoons sofrito
• 0.5 cup beef broth

Recipe Instructions

Step 1

Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.

Step 2

Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.

Step 3

Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.