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Quick and Flavorful Bistec Encebollado: A Puerto Rican Classic

Why It Works

Utilizing salt, vinegar, and a blend of spices in the marinade not only enhances the flavor but also tenderizes the beef. Choosing thinner cuts of steak reduces cooking time, making it perfect for those in need of a rapid meal solution. Searing the steaks in manageable batches ensures that they brown properly instead of stewing, resulting in a savory crust. Additionally, frying the onions in the rendered fat from the beef adds a depth of flavor that is hard to beat.

Bistec encebollado, a traditional dish of Puerto Rican cuisine featuring steak and onions, was a staple in my household growing up. I eagerly anticipated this tangy and savory dish, although I often set aside the onions for my parents. With maturity, however, I’ve come to appreciate those delicious onions that accompany the steak.

As a new bonus mom, my weeknight dinners are often a whirlwind. Thankfully, my mother is a reliable source of guidance, offering recipe suggestions that keep family mealtime enjoyable and stress-free. Her version of bistec encebollado has quickly become a favorite in my household, easily fitting into our weekly dinner routine. The simplicity and speed of preparation—requiring only a handful of pantry staples and taking under 15 minutes to cook (excluding marination time)—make it a go-to recipe for busy weeknights.

Selecting and Preparing the Steaks

For traditional bistec encebollado, cube steak is commonly used, and it is my preferred choice in the recipe detailed below. Cube steak, known also as cubed or minute steak, is a tough cut of beef, typically sourced from the top or bottom round, that is mechanically tenderized to create a more palatable texture. This cut is budget-friendly, readily available, and precut, minimizing prep work.

Because cube steak is a tougher cut compared to more luxurious options, slicing it thinly allows for easier chewing by shortening the muscle fibers. While I can easily find thinly sliced cube steaks in local markets, alternatives like top or bottom round steaks are generally available as well. A butcher can help convert larger roasts into half-inch thick fillets that can be pounded down to a quarter-inch thickness, closely mimicking the texture of traditional cube steak. Even if starting with cube steak, a brief pounding is essential to ensure uniform thickness and further tenderization before marinating.

Why Marination Matters

In Tim Chin’s comprehensive look at marinating meat on Serious Eats, he highlights the importance of salt and acid as fundamental components. Salt penetrates the meat over time, enhancing its flavor while helping it retain moisture during cooking—especially critical for lean cuts. In the case of bistec encebollado, distilled white vinegar serves as the acidic element, providing a tangy flavor and acting as a tenderizer over a period of at least one hour, up to 12 hours. It’s crucial to avoid marinating for longer than 12 hours, as the acid can break down the meat’s texture excessively.

The additional spices, which include garlic powder, oregano, and black pepper, serve as a surface seasoning rather than penetrating the meat deeply. However, with the steaks being quite thin, this surface treatment offers a significant flavor enhancement. I also marinate the onions with the steak to streamline the preparation process and to ensure the onions are just as flavorful.

Cooking the Steak and Onions

After marinating, the steaks are cooked and set aside, while the onions are quickly sautéed in the same skillet. High heat is crucial at this stage, as it allows the meat to achieve a nice sear. This also helps in developing fond—those delicious brown bits at the bottom of the pan—which adds an additional layer of flavor to the final dish. The onions should be allowed to soften but still maintain a pleasant crunch, contributing to the dish’s characteristic texture.

Serve the steaks topped with the cooked onions. Traditionally, I enjoyed bistec encebollado with steamed white rice and stewed beans, though a fresh green salad also complements the meal beautifully. Incorporating this nostalgic dish into my weeknight dinner lineup simplifies meal planning, and the enthusiastic feedback from my children is the icing on the cake—or in this case, the onions on top.

Recipe: My Mom’s 5-Ingredient Puerto Rican Steak Dinner Cooks in Under 15 Minutes

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Ingredients:

• 2 pounds sliced cube steaks (about 6 to 8 thin steaks, each 1/4-inch thick) or boneless top or bottom round steaks
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 cup distilled white vinegar
• 1 large yellow onion, halved and thinly sliced
• 3 tablespoons neutral high-smoke-point oil (e.g., canola, avocado, or grapeseed)
• Steamed white rice, for serving
• Stewed beans (pink, pinto, or black) for serving (optional)

If using pre-sliced cube steak, move to step 2. For top or bottom round, slice the roast against the grain into six 1/2-inch-thick pieces.

Lay the steak slices on a cutting board and cover with plastic wrap. Use a meat pounder to flatten the steaks to an even 1/4-inch thickness. If using pre-sliced cube steak, pound gently just to achieve even thickness. Season both sides with salt and pepper, then sprinkle with garlic powder and oregano, rubbing it into the meat before placing it in a large zipper-lock bag or shallow baking dish.

Pour the vinegar over the steaks, tossing with your hands to distribute. Add the onions to the marinade, ensuring they are well-coated. Place the onions atop the steaks, seal the bag or cover the dish tightly, and refrigerate for at least one hour up to 12 hours, flipping the steaks once halfway through.

When ready to cook, remove the onions from the marinade and set aside. In a large skillet, heat 1 tablespoon of oil over medium-high heat until it shimmers. Cook the steaks in batches to avoid overcrowding the pan, about 45 to 60 seconds per side until browned. If necessary, add another tablespoon of oil between batches and transfer the cooked steaks to a platter.

In the same skillet, heat 1 tablespoon of oil and add the onions, cooking while scraping up any browned bits, until the onions become translucent and slightly browned, roughly 4 to 5 minutes, ensuring they retain a bit of crunch.

Arrange the steaks on a serving plate and top with the sautéed onions, serving immediately with rice and beans, if desired.

Special Equipment

Large zipper-lock bag or shallow baking dish, large stainless steel pan, cast iron, or carbon steel skillet

Notes

Prepped cube steaks are preferred for this recipe due to their convenience. They are often packaged in family-sized portions, allowing for quick preparation. If cube steaks aren’t available, alternative cuts from top or bottom round can still produce excellent results.

Make-Ahead and Storage

The steaks and onions may be marinated ahead of time for up to 12 hours. Although best enjoyed immediately, leftovers can be refrigerated for up to four days. To reheat, warm the steaks and onions gently in a skillet over medium heat until warmed through.

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