Jul 14 2026
Restaurants›Caridad Fusion Restaurant›Bistec Encebollado Recipe

Bistec Encebollado Recipe

Inspired by Caridad Fusion Restaurant
Time1h
Serves4

Steak palomilla con arroz y habichuela

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Ingredients

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Steak and Onions

Rice

Beans

Method

Preparing the Steak and Onions

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, lime juice, minced garlic, salt, and black pepper. Add the steak palomilla and marinate for at least 30 minutes.

  2. 2

    Cook the Onions

    In a skillet over medium heat, add a tablespoon of olive oil. Sauté the sliced onions until they are translucent, about 5-7 minutes. Remove and set aside.

  3. 3

    Cook the Steak

    In the same skillet, increase the heat to high and add the marinated steak. Cook for about 3-4 minutes on each side or until desired doneness. Add the onions back to the skillet and mix well before serving.

Cooking the Rice

  1. 4

    Rinse and Boil

    Rinse the white rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and salt. Bring to a boil.

  2. 5

    Simmer the Rice

    Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Preparing the Beans

  1. 6

    Cook the Beans

    In a saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-5 minutes.

  2. 7

    Add Beans and Season

    Add the canned black beans (drained and rinsed), cumin, and salt. Stir to combine and heat through for about 5-7 minutes.

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