Bistec Encebollado (Steak and Onions)

August 26, 2013 ‐ By Desiree Browne

A staple of the Spanish Caribbean, bistec encebollado (steak and onions) makes for a delicious melt-in-your-mouth meal. Serve with white rice to soak up the juices or a salad for a healthier take on the classic. Courtesy of


2 cloves garlic, minced
1 teaspoon coarse ground black pepper
1 teaspoon adobo seasoning
1/4 teaspoon oregano
1/4 cup vinegar (or lemon juice)
2 lbs trimmed boneless beef top loin steaks (, 1/4 inch thick slices) or 2 lbs trimmed filet of beef (, 1/4 inch thick slices)
2 tablespoons oil
4 large onions, sliced very thin

1. Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.

2. Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).

3. Remove onions and drain on paper towels.

4. On high fry steaks rapidly on each side until brown. Serve with onions.

MadameNoire Video

Comment Disclaimer: Comments that contain profane or derogatory language, video links or exceed 200 words will require approval by a moderator before appearing in the comment section. XOXO-MN