Bistec Encebollado – Steak & Onions
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A Flavorful Main Course
Bistec Encebollado, or steak and onions, is a spiced, flavorful skillet steak prepared with a classic Adobo-garlic rub. Bistec Encebollado takes its delicious flavor from our homemade marinade, made quickly and easily using GOYA® condiments you already love.
This steak and onion recipe is sure to delight your family with its simple, but deep, flavor and satisfying combination of textures.
Ingredients
¼ cup
GOYA® White Vinegar
1 tsp.
GOYA® Minced Garlic
¼ tsp.
dried oregano leaf
2 tbsp.
GOYA® Corn Oil
6
4-6-oz. cube steaks, pounded to ¼” thickness
3
large yellow onions, sliced into ¼” rounds
Directions
Step 1
In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs.
Step 2
Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes.
Step 3
Evenly divide meat among serving dishes; top with onions and drizzle with sauce.
Pound Meat in a Pinch
If you can’t find cube steaks in your grocery store, you can swap in 2 lbs. top round steaks, instead. Simply cut the beef into six 5-oz pieces and working with one piece at a time, place between two sheets of plastic wrap. Using the smooth side of a mallet, or a rolling pin, pound beef to ¼” thickness, taking care not to tear the beef, and proceed with step 1.
New from Goya
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MiSa Gonzalez
Always comes out delish . Simple easy recipes ... throw some tostenes on the side and good to go
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