Bistec Encebollado (Cuban Steak and Onions)
Description
Bistec Encebollado (Cuban steak and onions) is a popular dish in Cuba as well as in other Caribbean islands like Puerto Rico and the Dominican Republic.
Ingredients
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon garlic powder
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1 (1 pound) New York strip steak, sliced thin
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3 large onions, thinly sliced
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2 tablespoons white vinegar
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1 tablespoon onion powder
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3 tablespoons olive oil
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1/2 cup beef broth
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2 tablespoons sofrito
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1 clove garlic, minced
Directions
1
Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
2
Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
3
Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.