Bistec encebollado is the flavorful dish of Dominican-style beef steak, topped with Dominican-style sauted onions. See how easy it is to make this popular dish.
Why we ❤️ it
I don't know how many bistec encebollado recipes (beef steak with onions) I've found, but I am sharing with your my favorite one. You'll be serving flavorful, tender steaks with a handful of sauteed onions.
These juicy and tender beef steaks cook in a short time, adding little extra time to your meal.
Dominican bistec encebollado (beef steak with onions).
How to serve
Want to try the combination pictured here? Serve your bistec encebollado Dominicano with rice with corn and plátanos al caldero and some avocado salad, or Dominican salad with tomato, cucumber, radish, and cabbage or lettuce. A small bowl of Dominican beans (habichuelas rojas guisadas) will complete the meal.
You can also serve it with just tostones, with which it goes great.
About this recipe
This recipe yields 4 servings.
If your family or guests are enthusiastic carnivores, you might need to double the ingredients, this one serves about 2 thin slices per guest. You will also need a very large pan, or cook the meat in two stages. Don't let it linger in the pan or it will get very dry and hard.
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!
[Recipe] Bistec Encebollado (Beef Steak with Sauted Onions)
- 1½ pound beef round, [0.68 kg], sliced crosswise (¼" [0.5 cm]-thick approx.)
- 1 large red onion, cut into thin strips
- Juice of 1 lime
- 4 tablespoons Worcestershire sauce
- ½ teaspoon oregano (dry leaves)
- ¼ teaspoon pepper (freshly-cracked, or ground)
- 1½ teaspoon coarse sea salt, (or more, to taste)
- 4 tablespoons vegetable oil
- Seasoning the steaks: Place the beef in a bowl, and add onion, oregano, pepper, vinegar, lime juice, Worcestershire sauce, and salt.Marinate for an hour at room temperature.
- Cooking the steaks: Once an hour has passed, separate the meat and onions from the marinade liquid. Reserve the liquid and the onions separately. Lightly pat dry the beef slices using a paper towel.Heat the oil over high heat in a large non-stick pan. Add the beef slices (careful with splatters), Cook for half a minute, turn and cook the other side for another 30 seconds. Remove them from the pan.
- Cooking the onions: Add the onions to the pan and lower the heat to low. Cook and stir until the onions become translucent.Once the onions are cooked, increase the heat to medium, and add the liquid from the marinade and simmer until the liquid has reduced to half. Try and season with salt to taste if you find it necessary. Remove from the heat.
- Serving: Serve the steak with the onions. See serving suggestions above recipe.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Published Dec 27, 2010, revised