Steak And Onions / Bistec Encebollado Recipe

Trim and Pound

Trim any excess fat or silver skin from the steak. If the steak is thicker than 1/2 inch, place between plastic wrap and pound gently with a meat mallet to about 1/4–1/2 inch thickness for even cooking and tenderness.

Season

Pat the steak dry with paper towels. Sprinkle both sides with the kosher salt, black pepper, and ground cumin and rub it in.

In a shallow dish or zip-top bag, combine lime (or orange) juice, soy sauce, minced garlic, and olive oil. Add the seasoned steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. Remove steak from marinade and let stand 10 minutes before cooking; reserve marinade.

Slice Vegetables

While the steak marinates, halve and peel the onions. Slice them into 1/4-inch thick half-moons. If using, core and slice the bell pepper into strips and thinly slice the jalapeño.

Caramelize Onions

Heat 1 tablespoon of oil and the butter in a large skillet over medium-low to medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until soft and beginning to brown and caramelize, about 12–18 minutes. Add the bell pepper and jalapeño in the last 5 minutes so they soften but keep some texture. If the pan becomes too brown or dry, add 2–3 tablespoons of the reserved marinade (or a splash of beef broth) to deglaze and capture flavor.

Sear the Steak

Heat the remaining 1 tablespoon oil in a separate heavy skillet (cast iron preferred) over high heat until shimmering. Add the steak and sear 1.5–3 minutes per side for medium-rare depending on thickness. If you prefer well done, cook longer. Avoid crowding the pan; cook in batches if needed. Transfer the steak to a cutting board and let rest 5 minutes.

Deglaze & Rest

After removing the steak, lower the heat to medium and pour the reserved marinade into the hot skillet used for searing (or add the 1/4 cup beef broth) to deglaze, scraping up browned bits. Let simmer 1 minute to slightly reduce, then taste and adjust seasoning with a pinch of salt or pepper if needed.

Slice & Combine

Slice the rested steak thinly against the grain into strips. Add the sliced steak to the pan with the caramelized onions and peppers. Toss and cook together 1–2 minutes so the flavors meld and the steak warms through. Stir in chopped cilantro if using. Remove from heat.

Serve

Serve the bistec encebollado hot with rice, warm tortillas, or potatoes. Spoon some of the pan juices over the steak and onions.