Wednesday, February 27, 2013

Bistec Encebollado (steak with onions)

Almost 2 years ago I made this dish when visiting my best friend in Fresno. Since then she has finished residency and had a baby. The baby is almost 1, and I'm just now getting around to posting this recipe. Well, you know what they say, better late than never!

And better late definitely applies to this dish of bistec encebollado, as its a delicious Puerto Rican meal that just coats your mouth and tummy with hearty savoriness.

First you need to gather your ingredients and supplies. Goofy friends and onion goggles are a must for this dish.
These onions goggles are seriously one of my favorite things in the kitchen.
I'm so sensitive to onions and never get a single tear using these guys.

The next thing you need are onions. Lots and lots of onions! You can barely see the steak with all those onions!

After cooking the onions become sweet and juicy, and the meat is tender and flavorful

We had quite a nice meal that evening. Served with homemade ceasar salad, tostones, red wine, and company of great friends, nothing could be more perfect.

Buen Provecho,

Bistec encebollado, from Puerto Rico True Flavors

4 beef tenderloin medallions, about 8 oz each (or a cheaper cut of meat, such as sirloin)
3/4 cup olive oil (doesn't have to be extra virgin)
1/2 cup white vinegar
8 cloves garlic, pounded to a paste
2 TBSP adobo (see below)
2 onions, sliced thinly into rings
1 cup chicken stock
2 oz cold unsalted butter

adobo (makes 1/2 cup, or 8 TBSP)
3 TBSP kosher salt
2 TBSP garlic powder
2 TBSP onion powder
1 TBSP ground cumin
1/2 tsp ground white pepper
1 tsp ground coriander or oregano

Preheat oven to 200 degrees F.
  1. Prepare the meat: Cut each medallion in half, for a total of eight 4 oz pieces. Arrange on a clean flat surface and using the flat side of a mallet, pound each piece into 1/8" thickness, being careful not to tear the meat. Set aside. (If using another cut of meat, simply pound into 1/8" thickness as well.)
  2. In a small bowl, combine 1/2 cup olive oil, vinegar, and garlic. Season the beef steaks evenly with the adobo, and add to the bowl. Toss well to coast the steaks evenly with the marinade. 
  3. Arrange 4 steaks in the bottom of a deep dish, layer half the onion slices on top, and repeat with the remaining steaks and onions (ending with onions). Pour the marinade over. Cover, and allow to marinate in the fridge for 1 hour, or overnight if time allows.
  4. In a large saute pan over high heat, warm 4 TBSP olive oil until it starts to smoke. Remove the meat from the marinade, reserving the onions and marinade, and add to the saute pan in batches to sear for about 45 seconds on each side. Remove steaks from the pan, and set aside on a platter or in a warmed 200 degree F oven.
  5. Add the onions to the pan, and cook undisturbed for about 4 minutes until they start to brown and slightly char. Stir, and continue to cook for 3 minutes until the onions are evenly browned with scattered charred bits. Deglaze with reserved marinade, pour in the chicken stock, and stir with wooden spoon to scrape any browned bits from the bottom of the pan. Bring to a full boil, and cook for another minute. 
  6. Remove from the heat, stir in the cold butter to thicken the sauce, and pour the sauce with the onions over the beef steaks, serving the dish family style.


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