How to make THE BEST Mexican Steak and Onions recipe (Bistec encebollado)

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.

Dissolve baking soda in water and soak the chuck blade steak for 15 minutes to tenderize.

Rinse the steak with cold water and dry it with a kitchen towel.

Season the steak with salt, black pepper, and crumbled Mexican oregano, then drizzle with olive oil and massage the seasoning into the meat.

Heat olive oil in a skillet over medium heat for about 45 seconds to a minute.

Add the steak to the skillet and cook for about 4 minutes total, flipping after 2 to 2.5 minutes.

Sprinkle garlic on the steak while it cooks.

Add sliced yellow onion and green onion to the skillet and let them sweat while the steak finishes cooking.

Remove the steak from the skillet and shred it to show tenderness.

Serve with queso fresco and stone ground corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary