STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)
Steps:
- Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
- In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
- In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
- In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
- To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.
STEAK WITH ONIONS (BISTEC ENCEBOLLADO)
Make and share this Steak with Onions (Bistec Encebollado) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
- Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).
- Remove onions and drain on paper towels.
- On high fry steaks rapidly on each side until brown.
- Serve with onions.
BISTEC ENCEBOLLADO
Provided by Food Network
Time 8h20m
Number Of Ingredients 16
Steps:
- Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.
BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)
This is very popular dish in some of the Caribbean islands such as Cuba, Puerto Rico, and Dominican Republic. Although it is essentially the same dish, each island has a different touch of flavor. In my family, we traditionally serve this dish with white rice, salad, and fried plantains.
Provided by Elsie
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
- Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
- Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 13.3 g, Cholesterol 65.7 mg, Fat 20.4 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 4.9 g, Sodium 838.2 mg, Sugar 5.5 g
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
CUBAN STEAK (BISTEC ENCEBOLLADO)
This recipe was found online icuban.com by Three Guys from Miami. This recipe adds a touch of lime and fresh cilantro to give the dish a Cuban flavor. This sounds like my kinda of steak!! Posting for ZWT.
Provided by diner524
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
- Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
- Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
- Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.
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BISTEC ENCEBOLLADO – STEAK & ONION - HISPANIC FOOD …
From hispanicfoodnetwork.com
Cuisine Puerto RicanCategory Main CourseServings 4Total Time 2 hrs 10 mins
- In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to the oil mixture, tossing to combine. Cover beef; transfer to the refrigerator. Marinate at least 1 hr., or up to 12 hrs.
- Mix all together and bring to a boil for 3mins, stirring frequently. Then set heat to low, cover and let cook for about 45mins or so.
BISTEC ENCEBOLLADO (COLOMBIAN-STEAK WITH ONION SAUCE)
From mycolombianrecipes.com
Ratings 42Servings 4Cuisine ColombianCategory Main Dish
- Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick.
- Place the pounded steaks in a zip lock plastic bag. Add the mustard, cumin, garlic, olive oil, salt and pepper. Refrigerate for 3 hours or overnight. Be sure the steaks are evenly covered.
- In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
- In a large skillet, heat the butter over medium heat. Add the onions and cook for about 10 minutes. Add the tomato, worcestershire sauce, wine, salt and pepper. Continue cooking for about 10 minutes more, stirring occasionally.
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