How to make Bistec - Easy Puerto Rican Recipe

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and flavor.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Lettuce wraps reduce carbs while pita is often cheaper.

Select a cut of beef, preferably bottom sirloin, and have it sliced thinly against the grain, ideally between 1/4 inch and 1/8 inch thick.

Cut the beef into manageable pieces, about 4 by 6 inches.

Tenderize the meat using a needle tenderizer, fork, or rolling pin, working both sides.

Slice the onions in half, peel, and then slice them between 1/4 and 1/2 inch thick, adding them to a gallon-sized plastic bag.

Chop the garlic loosely and add it to the bag with the onions.

Prepare fresh oregano by peeling the leaves off the stems and chopping them loosely, then add to the bag.

Add the tenderized beef to the bag with onions, keeping the pieces separate for even marination.

Add olive oil, white vinegar, and oregano to the bag, seal it, and shake to mix well.

Marinate in the fridge for 45 minutes to 4 hours.

After marinating, transfer the meat to a pot, ensuring it stays submerged.

Dump the remaining contents of the bag into the pot and add enough water to cover the meat.

Cover the pot and cook on medium heat until the liquid boils, then reduce to low and simmer for 45 minutes to 1 hour, checking occasionally to maintain water level.

Once tender, serve the beef over rice, topped with reduced onions and sauce, and garnish with fresh chopped oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary