Entree: Puerto Rico – Southern Culinary Region – Bistec Encebollado (Thinly sliced, marinated and pan-seared beef cooked with a sweet-tangy onion sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) flank or skirt steak, about 4 portions, trimmed and pounded thin or sliced against the grain
- 2 tbsp (30 ml) olive oil
- 2 large onions, about 12 oz (340 g), thinly sliced
- 1 green bell pepper, about 4 oz (115 g), thinly sliced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 1 tbsp (15 ml) lime juice, about 1/2 lime
- 1 tsp (4 g) dried oregano
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (4 g) paprika
- 1/2 cup (120 ml) beef broth or water
- 1 tbsp (15 ml) soy sauce or 1 tsp (6 g) adobo seasoning, optional
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) black pepper, or to taste

Instructions

1. In a shallow dish, combine garlic, vinegar, lime juice, oregano, cumin, paprika, 1/2 tsp (2.5 g) salt, and 1/4 tsp (0.5 g) black pepper. Add the steak, turning to coat; marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
2. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Remove steak from marinade (reserve marinade) and sear steak in batches 1–2 minutes per side until browned but not fully done; transfer to a plate and keep warm.
3. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil to the skillet. Add the sliced onions and bell pepper with a pinch of salt and cook slowly, stirring occasionally, until onions are deeply softened and beginning to caramelize, about 10–12 minutes.
4. Add reserved marinade and beef broth to the onions, scraping up browned bits. Return seared steak to the skillet, nestling it into the onions. Simmer gently 3–5 minutes more until steak finishes cooking and flavors meld; do not overcook thin steak.
5. Taste and adjust seasoning with remaining salt and pepper and optional soy sauce or adobo. Stir in chopped cilantro and a squeeze of lime if desired. Serve hot with rice, beans, or tostones.