Puerto Rican Steak with Onions (Bistec Encebollado)
Bistec encebollado Say it: bees-TEK en-seh-boy-YAH-doh
Bistec encebollado is Puerto Rico’s beloved steak-and-onions skillet, a weeknight staple also served at family gatherings and casual cafeterias. Thin beef steaks are seasoned with garlic, oregano, cumin and vinegar, quickly seared, then simmered with sweet onion rings until tender and glossy. The result is savory, tangy and deeply satisfying, with a light tomato-kissed sauce that begs to be spooned over rice. It is simple, economical and unmistakably Puerto Rican, turning humble cutlets into a comforting main dish.
Puerto Rican Steak with Onions (Bistec Encebollado)
Bistec encebollado
Pronounced bees-TEK en-seh-boy-YAH-doh
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the steaks
For the skillet
Method
Pat the steaks dry with paper towels. In a small bowl, stir together the salt, pepper, garlic, oregano, cumin, vinegar, and 1 tablespoon (15 ml) of the olive oil; rub this mixture over both sides of the steaks. Let stand at room temperature for 15 minutes.
Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Sear the steaks in batches, 1 to 2 minutes per side, until browned on both sides but not fully cooked; transfer to a plate and repeat with the remaining steaks.
Lower the heat to medium and add the remaining 1 tablespoon (15 ml) oil and the onions. Cook, stirring occasionally, for 6 to 8 minutes, until the onions soften and their edges turn golden.
Stir in the tomato sauce and water, scraping up browned bits from the skillet. Bring to a gentle simmer and cook for 2 minutes, until the sauce is lightly thickened.
Return the steaks and any juices to the skillet, nestling them into the onions. Cover and simmer over low heat for 5 to 7 minutes, turning once, until the steaks are just cooked through and tender and the sauce coats the onions.
Taste and adjust salt. Serve hot, spooning the onions and sauce over the steaks.
Regional variants
Some Puerto Rican cooks add sliced potatoes or a splash of beer to the simmer; skirt steak or sandwich steak can stand in for sirloin. Others add a little sazón for extra color.
Cook's notes
- Thin steaks cook fast; pull them from the first sear while still slightly underdone so they stay tender during the onion simmer.
- If the sauce reduces too much, add water 2 tablespoons (30 ml) at a time; if it looks watery, uncover for the last few minutes.
- Slice onions into thick rings so they keep some bite and sweetness after simmering.
Serve with
White rice, habichuelas guisadas (stewed beans), and fried sweet plantains or tostones.
Make ahead and storage
Cool and refrigerate up to 3 days; reheat gently on the stovetop with a splash of water to loosen the sauce.
