Bistec Encebollado Recipe

Trim and pound

Trim any large pieces of external fat from the steak. If your steak is thicker than 1/4 inch, place it between plastic wrap and lightly pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch for quick, tender cooking.

Mix marinade

In a shallow dish or bowl, whisk together 2 tbsp vegetable oil, minced garlic, lime juice, red wine vinegar, ground cumin, dried oregano, 1 tsp salt and 1 tsp black pepper until combined.

Marinate the steak

Place the steak in the dish and turn to coat both sides with the marinade. Cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20 minutes will still impart flavor.) Remove steak from fridge 10 minutes before cooking to take off chill.

Prepare onions

While the steak is marinating, peel and thinly slice the 2 medium yellow onions into half-moons. Separate the rings so they will cook evenly.

Caramelize onions

Heat 2 tbsp olive oil in a large skillet or cast-iron pan over medium heat until shimmering. Add the sliced onions and a pinch of salt. Cook, stirring every 2–3 minutes, until onions are softened and beginning to turn golden, about 10–12 minutes. If they brown too quickly, reduce heat to medium-low. For deeper color, continue cooking up to 15–18 minutes, stirring occasionally.

Deglaze and make sauce

Once onions are softened and golden, push them to the sides of the pan. Add 1 tbsp tomato paste if using and cook 30 seconds to bloom. Pour in 1 cup beef broth (or water) and 1 tsp soy sauce or Maggi if using, scraping up any browned bits from the pan. Add the bay leaf. Stir to combine and simmer 2–3 minutes to blend flavors. Taste and adjust seasoning with additional salt and pepper if needed. Keep onions warm in the pan on low while you cook the steak; if the pan becomes dry, add a splash more broth.

Sear the steak

Heat a separate large skillet (preferably cast-iron) over medium-high heat until very hot. Add 1–2 tsp vegetable oil and swirl. Remove steak from marinade and let excess drip off. Place steak in the hot pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 1.5–3 minutes depending on thickness and desired doneness (for 1/4 inch steak, about 2 minutes per side yields medium).

Rest and slice

Transfer steak to a cutting board and let rest 3–5 minutes. Slice thinly across the grain into strips approximately 1/2-inch wide. Tuck slices into the pan with the onions and sauce to finish and warm through for 1–2 minutes, spooning sauce over the meat so it absorbs the flavors.

Combine and garnish

Remove and discard the bay leaf. Taste the combined meat and onions and adjust salt and pepper if necessary. Sprinkle chopped cilantro and sliced scallions over the top, if using.

Serve

Serve Bistec Encebollado immediately with cooked white rice and/or warm tortillas and lime wedges on the side. Spoon extra onion sauce over the steak and rice or place in tortillas to make tacos. Leftovers keep covered in the refrigerator for 2–3 days.