Bistec Encebollado

Published: November 17, 2018 • Modified: November 16, 2022 • by Author: Analida • Word count:1034 words. • About 6 minutes to read this article. • This post may contain affiliate links.

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Bistec Encebollado is simply steak and onions. This Puerto Rican dish is outstanding in flavor but also incredibly easy to make. In English, encebollado roughly translates to "in onions" as the meat in this dish is cooked in oil flavored with onions.

a striped plate with strips of steak and caramelized onions with a bowl of rice in the back

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What is the best cut of meat for bistec encebollado?
What is served with bistec encebollado?
How to make bistec encebollado step by step
Frequently Asked Questions:
Bistec Encebollado

What is the best cut of meat for bistec encebollado?

From cube steaks to sirloin, all my friends have a different preferences. How could that be? I decided to stick with the tried and true-my beloved flank steak. I also like to use flank steak for a tasty Cuban dish I love known as Vaca Frita (fried cow).

The bold taste of bistec encebollado comes mostly from marinating the flank steak over a long period of time (8-10 hours). The red wine vinegar in the marinade helps to tenderize the connective tissue of the meat. You will be pleasantly surprised to find that the onions do not overpower this dish.

What is served with bistec encebollado?

Puerto Ricans usually serve bistec encebollado, and many other meat dishes with arroz con gandules, (shown below) and maduros (sweet plantain) or tostones which are fried green plantain.

a striped bowl of rice with beans on a tan napkin with a fork and spoon on the right

How to make bistec encebollado step by step

A photo showing the steps to marinate the beef for bistec encebollado.

Step 1: Mix your marinade ingredients in a bowl or drop them into a ziptop bag that has the flank steak inside.
Step 2: Seal the zip top bag and be sure all the marinade is coating the steak on all sides then refrigerate for 8-10 hours.

A photo showing the steps to cut the beef and cook the onions for bistec encebollado.

Step 3: Remove the flank steak from the bag and slice into ¼ to ½ inch slices against the grain of the meat on a slight bias or angle. Set the meat aside.
Step 4: In a large pan place the onions in some hot olive oil and toss them until they are translucent. Do not brown them.

A photo showing adding stock to the onions and cooking them further.

Step 5: Add the ½ cup of chicken stock and bring to a boil for about 3-4 minutes.
Step 6: Let the chicken broth fully integrate into the onions and simmer until you see no more liquid in the pan. This will make the onions soft, juicy and luscious!

A photo showing cooking the beef and adding onions to bistec encebollado.

Step 7: In another skillet get your olive oil hot and quickly sauté the flank steak until medium or well done.
Step 8: Add the onions to the steak and serve.

a close up on a plate of strips of steak with caramelized onions and parsley

Frequently Asked Questions:

How long can I store the cooked bistec encebollado in the refrigerator? Once the beef has cooled you can store it in the refrigerator in an airtight container for 3-4 days.
How do I reheat the bistec? Reheat the bistec encebollado in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
Can I freeze the bistec encebollado? Yes, allow the beef to cool and you can freeze in airtight containers for up to 2 months. Thaw completely in the refrigerator and then reheat in the microwave.

If you love Latin American food then you have to try some of my favorite dishes or bookmark them for later. Here are some of the most popular ethnic dishes, their history and ingredients to make at home.
Mexican Pork Carnitas: Make this in the slow cooker, like pulled-pork, and then broil for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base tomato based ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Tilapia Ceviche: A citrus cured fish or shrimp appetizer with some kick.

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