Bistec Encebollado

🧂 Ingredients

• 1/2 cup olive oil
• 1/2 cup white vinegar
• 3 tablespoons sofrito
• 6 cloves garlic

  mashed
• 2 tablespoon adobo seasoning

  or try a combination of adobo and sazon seasoning
• Salt to taste
• 2 tablespoons vegetable oil
• 2 pounds cube steak

  pounded thin, thinly sliced if desired - you can use other steak, see Recipe Notes
• 2 large onions

  sliced (white or yellow onions)
• 1 cup chicken stock
• 2 tablespoons cold butter

  optional (to thicken the gravy, if desired)

Instructions

• 1 Whisk together the olive oil, vinegar, sofrito, garlic, adobo seasoning, and
  salt in a large bowl. Add the steak and turn evenly to cover with the marinade.
  Alternatively, you can use a large sealable plastic bag.
• 2 Marinate the beefsteak in the refrigerator at least 1 hour, or overnight for
  more flavor penetration.
• 3 When ready to cook, heat a large pan or Dutch oven to medium-high heat. Remove
  the meat from the marinade and tap off excess moisture (keep the marinade). Sear
  each steak for 1 minute per side. Remove the seared steaks and set aside on a
  plate.
• 4 Add the sliced onions and cook for 5 minutes, stirring, to lightly brown them.
• 5 Add the reserved marinade and chicken stock and scrape any browned bits from the
  bottom of the pan with a wooden spoon.
• 6 Add the seared steaks, then reduce heat and simmer for 30-45 minutes, or until
  the steak is tender to your liking and cooked through. Serve.
• 7 If you’d like to thicken the sauce, remove from heat and whisk in the cold
  butter to make a gravy.

Nutrition Info