Bistec Encebollado Recipe - The Washington Post

Publish date: 2024-08-18
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Variations of this Puerto Rican steak recipe are made throughout the diaspora. This version comes from “Diasporican: A Puerto Rican Cookbook” by Illyanna Maisonnet. It calls for cube steaks, which need to be tenderized before cooking. An vinegary marinade infuses the dense meat with flavor. Serve with rice, which will soak up the salty onion sauce.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 10 mins| Total: 30 mins, plus marinating time

  • Step 1

    Season the steaks with salt and pepper. In a pilón or other mortar and pestle, mash the garlic cloves. Transfer the mashed garlic to a bowl or container large enough to hold the steaks snugly and stir in the vinegar, olive oil, soy sauce, if using, and granulated garlic. Add the steaks and let them marinate in the refrigerator for at least 10 minutes and up to 24 hours.

  • Step 2

    In a 12-inch cast-iron skillet over medium heat, heat the oil until it shimmers. Add two of the steaks and saute for 5 to 7 minutes, or until cooked to your liking. (The steaks may not retain much or any pink in their centers because of the marinade.) Repeat with the remaining steaks, adding more oil as needed. Transfer the steaks to a plate and cover to keep warm.

  • Step 3

    Add half of the onions and another 1 tablespoon of canola oil, if necessary, to the pan drippings and cook, stirring occasionally, until translucent, 2 to 3 minutes. Stir in the reserved marinade and the water, and simmer, adjusting the heat as needed, for about 25 minutes. Add the remaining onions and cook until the sauce reduces by about half, another 5 minutes. Nestle the steaks back into the sauce to warm them.

  • Step 4

    Portion about 1 cup of rice on each plate. Top with a steak, and divide the onions and pan sauce over each steak. Serve hot.

  • Step 5

    NOTES: Cube steaks are typically sold already tenderized, but for more tender meat and a faster marinating time, it’s good to tenderize them again. To tenderize cube steaks, place them on a cutting board, uncovered, and using the “tooth” side of a meat mallet, pound the steaks five times per piece.

  • Step 6

    If you plan to serve the dish with rice, put the pot of rice on the stove before you begin making the steak, and both should be ready at about the same time. The amount of uncooked rice you’ll need to yield about 4 cups of cooked rice will vary depending on the variety of rice you choose. For long-grain white rice, rinse 1 1/2 cups of rice until the water runs clear. Then, place it in a medium saucepan over medium-high heat. Add 1/2 teaspoon of olive oil and stir to coat the rice. Add 3 cups of water, a pinch of salt, if desired, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender and the water is absorbed, 10 to 15 minutes.

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    Nutritional Facts

    Per serving (1 steak, 1/4 cup sauce and onions, 1 cup rice)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Diasporican: A Puerto Rican Cookbook” by Illyanna Maisonet (Ten Speed, 2022).

    Tested by G. Daniela Galarza.

    Published January 11, 2023

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