Bistec Encebollao

Name: Bistec Encebollao
Total time: 40 min
Yield: 6 Servings
Ingredients: 🥩 2 pounds beef sirloin steak, thinly sliced against the grain; 🧅 2 large white onions, sliced into rings; 1 cup beef stock; ½ cup olive oil; ¼ cup distilled white vinegar; 🧄 2 tablespoons minced garlic; 1 (.18 ounce) packet Sazón seasoning; 🧂 1 teaspoon salt; 1 pinch dried oregano

Cost $25, save $15

Source: Recommended by CookPal

40 Min
6 Servings
$25

Bistec Encebollao

Cost $25, save $15

Source: Recommended by CookPal

40 Min
6 Servings
$25

INGREDIENTS

Meat
- 🥩 2 pounds beef sirloin steak, thinly sliced against the grain
Vegetables
- 🧅 2 large white onions, sliced into rings
Liquids
- 1 cup beef stock
- ½ cup olive oil
- ¼ cup distilled white vinegar
Spices & Flavorings
- 🧄 2 tablespoons minced garlic
- 1 (.18 ounce) packet Sazón seasoning
- 🧂 1 teaspoon salt
- 1 pinch dried oregano

STEPS

Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.

Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

NUTRIENTS

Per 1 serving

🔥

423

Calories

26
Protein
6
Carbs
32
Fats

💡 For added flavor, use fresh oregano instead of dried.Serve bistec encebollao with white rice and tostones to complete the Puerto Rican dining experience.Let the steak marinate overnight for more tender and flavorful meat.Water can be used as a substitute for beef stock in the marinade.