Bistec Encebollado Recipe

Prepare the Rice

Rinse the white rice under cold water until the water runs clear. In a pot, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until water is absorbed and rice is tender.

Cook the Beans

In a saucepan, heat the black beans over medium heat. Add a pinch of salt and simmer for about 10 minutes, stirring occasionally. You can mash some of the beans for a creamier texture if desired.

Marinate the Steak

In a bowl, combine lime juice, minced garlic, salt, and black pepper. Add the palomilla steak and marinate for at least 15 minutes.

Sauté the Onions

Slice the onions into rings. In a large skillet, heat olive oil over medium heat. Add the onions and sauté until they are soft and translucent, about 5-7 minutes.

Cook the Steak

In the same skillet with the onions, push the onions to the side and add the marinated steak. Cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.

Serve

On a plate, serve the steak topped with sautéed onions, a side of white rice, and black beans. Garnish with chopped cilantro if desired.