Entree: Puerto Rico – Northern Culinary Region – Bistec Encebollado (Thin-sliced marinated beef steak braised with sweet caramelized onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) flank steak or top round, thinly sliced across the grain into 1/4-inch strips
- 3 tbsp (45 ml) olive oil, divided
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup (60 ml) sour orange juice (naranja agria) or 1/4 cup (60 ml) orange juice plus 2 tbsp (30 ml) lime juice
- 2 tbsp (30 g) sofrito (store-bought or homemade)
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (120 ml) beef broth or water
- 1 bay leaf
- 1 tbsp (15 ml) white vinegar (optional, for brightness)
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- Salt and pepper to taste

Instructions

1. In a shallow dish combine the sliced beef with sour orange juice (or orange + lime), 1 tbsp sofrito, garlic, oregano, cumin, salt, and pepper. Marinate for 20–30 minutes at room temperature or up to 2 hours in the refrigerator.
2. Heat 2 tbsp olive oil in a large skillet over high heat. Remove beef from marinade (reserve marinade) and sear the slices in batches 1–2 minutes per side until browned but not fully tender. Transfer seared beef to a plate.
3. Reduce heat to medium and add remaining 1 tbsp olive oil to the pan. Add the sliced onions and cook slowly, stirring occasionally, until they begin to soften and caramelize, about 12–15 minutes.
4. Stir the remaining sofrito into the onions, then add the reserved marinade, beef broth, bay leaf, and vinegar if using. Bring to a simmer.
5. Return the seared beef to the pan, nestling slices into the onion mixture. Cover and simmer gently 10–15 minutes until beef is tender and flavors meld. Adjust salt and pepper.
6. Remove the bay leaf, sprinkle with chopped cilantro, and serve immediately with white rice, tostones, or beans.