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Bistec Encebollado (Cuban-Style Steak and Onions)

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
95 min
SERVINGS
4 servings
Dinner Cuban
Bistec Encebollado (Cuban-Style Steak and Onions)
Ingredients
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 (1 pound) New York strip steak, sliced thin
  • 3 large onions, thinly sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon onion powder
  • 3 tablespoons olive oil
  • 1/2 cup beef broth
  • 2 tablespoons sofrito
  • 1 clove garlic, minced
Instructions
1
Combine salt, pepper, and garlic powder in a small bowl for seasoning purposes. \nSprinkle the prepared seasoning mixture evenly over both sides of steak slices to enhance flavor.
2
Transfer the seasoned steak slices to a resealable plastic bag for convenient storage. Add sliced onions, vinegar, and onion powder to the bag along with some extra seasoning for added flavor.
3
Move the steak slices around within the marinade to ensure even distribution of flavors and ingredients. Seal the bag tightly for refrigeration.
4
Allow the marinated steak to rest in the refrigerator for 1 hour, allowing the flavors to meld together.
5
Heat a generous amount of olive oil in a skillet over medium heat for sautéing.
6
Carefully add the marinated steak and onion mixture to the skillet, stirring constantly until both are nicely browned on all sides, 4 to 6 minutes.
7
Remove the cooked steak and onion mixture from the skillet and set it aside to keep warm, preserving its juices.
8
Add a sufficient amount of beef broth, sofrito, and minced garlic to the skillet for added depth.
9
Cook the mixture over medium heat until the garlic is golden brown, 2 to 3 minutes.
10
Return the cooked steak and onion mixture back into the skillet, cover it with a lid for retention of heat, and simmer over low heat until both are cooked through, about 15 minutes.