Cuban Steak Bistec Encebollado
Experience the bold and vibrant flavors of Cuba with this traditional Bistec Encebollado, also known as Cuban Steak with Onions. Perfectly seasoned thin slices of tender beef are marinated in lime juice, garlic, and aromatic spices, then seared to perfection and smothered in a savory sauté of caramelized onions. A quick pan deglaze with vinegar adds a subtle tang that elevates every bite. This dish comes together in just 35 minutes, making it ideal for weeknight dinners while still offering a restaurant-quality taste. Serve it alongside classic sides like white rice, black beans, and sweet fried plantains for a comforting and authentic Cuban meal that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 pounds boneless beef steak (sirloin or round)
- 2 large yellow onion
- 4 cloves garlic cloves
- 3 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground cumin
- 0.5 teaspoons dried oregano
- 4 tablespoons olive oil
- 1 tablespoon white vinegar
- 0.25 cup water
Instructions
Slice the steaks into 1/4-inch thick pieces, if they aren't already thinly sliced.
Place the steak slices in a bowl and season with lime juice, salt, black pepper, cumin, and oregano. Massage the marinade into the meat, ensuring it is evenly coated. Let it marinate for 15 minutes.
While the steak marinates, peel and thinly slice the onions into rings. Mince the garlic cloves and set both aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the steak slices to the pan in batches, cooking for about 2-3 minutes per side until browned but not fully cooked. Remove cooked steak slices and set them aside on a plate.
In the same skillet, add the remaining 2 tablespoons of olive oil, followed by the sliced onions and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the onions become soft and slightly caramelized.
Deglaze the pan by adding the white vinegar and water, stirring to scrape up any brown bits from the bottom of the skillet.
Return the steak slices to the skillet, nestling them under the onions. Reduce the heat to medium-low and let everything simmer together for 5 minutes, allowing the flavors to meld and the steak to finish cooking.
Serve the Bistec Encebollado hot with white rice, black beans, and fried plantains for a complete Cuban meal.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.6 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2727 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
