How to Make Steak and Onions (Bistec Encebollado) Puerto Rican Recipe

beef steak

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Turkey is lower in fat; pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola is budget-friendly.

Take out 3 pieces of steak.

Tenderize the meat by patting it down.

Rinse the meat.

Mix 2 tablespoons of homemade adobo, 1/4 cup white vinegar, and 2 tablespoons of vegetable oil to create a paste.

Taste the mixture and adjust salt if necessary.

Coat the steak with the seasoning mixture.

Slice 2 onions thinly.

Heat a frying pan on medium-high heat and add a dab of oil.

Sear the steak for a few minutes until browned.

Start cooking 2 cups of long grain rice with 4 cups of water, 1 tablespoon and a half of oil, and kosher salt to taste.

Remove one piece of steak if the pan is overcrowded and continue searing the remaining pieces.

Add all juices from the steak back into the pan after searing.

Lower the heat to medium and add the seared steak back into the pan.

Add 1/3 cup of tomato sauce and lower the heat to low, covering the pan to let it simmer.

Add 1/3 cup of water to the pan and let it simmer for about 30 minutes.

Open a can of small red kidney beans and do not drain the juice.

Add the can of beans and fill the can with water, adding it to the beans.

In a small frying pan on medium heat, add 1 heaping tablespoon of sofrito and 1/4 cup of tomato sauce.

Cook the sofrito until it bubbles, then add a little bit of adobo to it.

Add the cooked sofrito mixture to the beans.

Cut one potato into pieces and add it to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary