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Bistec Encebollado (Puerto Rican Steak and Onions)

Thin beef steak marinated in garlic, oregano and vinegar, then simmered with onions until tender.

By Wanda Oyola 55 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Tender steak strips with soft onion rings in a light sauce, with white rice and tostones on a plate.

Bistec encebollado is a weeknight favorite in Puerto Rico: thin pieces of beef marinated in garlic, oregano and vinegar, then simmered with plenty of onions until the meat is tender and the onions are soft and sweet. The juices turn into a light, tangy sauce that begs for white rice.

The Thermomix® TM7™ grinds the garlic marinade in seconds, then cooks the steak and onions on reverse at soft speed, so the onion rings stay whole while the meat simmers gently. Marinate the beef in the morning, or for at least an hour, and dinner comes together while you fry some tostones.

Made in the Thermomix® TM7™

Bistec Encebollado (Puerto Rican Steak and Onions)

Makes: 4 servings

  • Prep15 min
  • Cook40 min
  • Total55 min
  • Serves4

Ingredients

For the marinade

For the steak

To serve

Instructions

  1. Place the garlic, oregano, salt and pepper in the mixing bowl and chop 5 sec/speed 7. Scrape down the sides, add the vinegar and oil and mix 5 sec/speed 3.
  2. In a bowl, toss the steak with the marinade and half of the onion rings. Cover and refrigerate at least 1 hour, or overnight.
  3. Place the steak with its marinade and onions in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and sauté 5 min/120°C (250°F)/reverse/speed 1.
  4. Add the water, bay leaf and sazón (if using) and cook 25 min/100°C (212°F)/reverse/speed soft.
  5. Add the rest of the onion rings and push them into the liquid with the spatula. Cook 10 min/100°C (212°F)/reverse/speed soft, until the beef is tender and the onions are soft.
  6. Taste for salt, remove the bay leaf and serve the steak with its onions and sauce over white rice, with tostones on the side.

Tips

  • Look for thin-sliced top round labeled bistec, or use cube steak. Thicker steaks need 10 to 15 minutes more in step 4.
  • Some cooks add a few strips of green bell pepper with the second batch of onions.
  • Keeps 3 days in the fridge. Reheat covered, with a splash of water.

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