Bistec Encebollado [Video+Recipe] Beef Steak with Onions

See how to make bistec encebollado Dominican-style, a flavorful dish of Dominican-style beef steak, topped with sauteed onions.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword dominican beef steak

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 260kcal

Author Clara Gonzalez

2½ pound beef round sirloin, or skirt steak, 8 bigger or 4 smaller pieces, cut against the grain into thin slices (1 centimeter [⅓ inch]).
1 large red onion cut into thin strips
Juice of 1 lime
4 tablespoons Worcestershire sauce
½ teaspoon oregano powder
¼ teaspoon pepper (freshly-cracked, or ground)
1 tablespoon apple cider vinegar
1½ teaspoon coarse sea salt divided, (may need more, to taste)
4 tablespoons vegetable oil

Remove and discard the white membranes and nerves, if it has any. Pound the meat with a kitchen mallet or rolling pin to tenderize it.
Place the beef in a bowl, and add onion, oregano, pepper, vinegar, lime juice, Worcestershire sauce, and 1 teaspoon of salt.
Marinate for an hour at room temperature.

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 very high heat in a large frying pan. Once the oil is smoking, 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.
⚠️ Don't overcrowd the steaks, they should be cooked at high temperature but for a short period of time.

Add the onions and seasonings, including the liquids, to the pan and cook and stir until the onions start to soften, but should be still al dente.
Remove from the heat.

Serve the steak with the onions. Taste and season with salt to taste if you find it necessary.
See serving suggestions above recipe.