Bistec Encebollado: Puerto Rican Steak and Onions Recipe

Garlic, vinegar, and caramelized onions turn modest beef into a rich, homey classic.

By Medha deb

Created on Sep 20, 2025

Garlic, vinegar, and caramelized onions turn modest beef into a rich, homey classic.

Bistec Encebollado, literally translated as “steak with onions,” holds a treasured place in Puerto Rican kitchens. Its roots run deep in both Cuban and Puerto Rican culinary traditions, evoking home-cooked nostalgia and the warmth of family gatherings. This dish features thin slices of beef, marinated with a vibrant blend of spices and aromatics, then slow-cooked until tender beneath a mountain of sweet, melting onions. Popular across generations, it remains a staple in casual meals and festive celebrations alike.

What is Bistec Encebollado?

Bistec Encebollado is a savory Latin American dish defined by beef—most often cube steak or thinly sliced sirloin—marinated in a garlicky, zesty mixture and simmered with abundant onions. As the steak cooks, the onions meld into the pan juices, producing a tangy-sweet sauce that perfectly complements the meat. The finished dish is typically served with white rice, plantains, and sometimes stewed beans for a complete Puerto Rican meal.

Core ingredients: Beef steak, onions, vinegar or citrus, garlic, seasonings, and oil.
Cooking method: Marinate steak, sear, then simmer slowly with onions until tender.
Common sides: White rice, tostones (twice-fried plantains), sweet plantains (maduros), or beans.

Why This Recipe Works

Marination: The acidic marinade, often featuring vinegar or citrus, both flavors and helps tenderize tougher cuts of beef. This step is crucial for turning inexpensive cuts into succulent, fork-tender steak.
Onion abundance: Using a generous amount of onions is key; as they slowly simmer, they break down, infusing the sauce and meat with deep sweetness and umami.
Low, slow cooking: A gentle simmer allows the steak to braise and become meltingly tender while the onions caramelize and lose their bite.
Customizable spices: The choice of seasonings—such as adobo, sazón, oregano, and pepper—brings a distinctly Puerto Rican flavor profile, but leaves room for personal and regional variations.

Ingredients Overview

Ingredient	Purpose
Beef steak (cube steak, sirloin, or round)	Main protein; absorbs flavors and becomes tender with braising
Onions (yellow or Spanish)	Essential for sweetness, depth, and signature sauce
Garlic	Base aromatic, provides aroma and depth
Vinegar or citrus juice	Tenderizes steak, adds acidity
Neutral oil (vegetable, canola, or olive oil)	Used for searing and cooking steak
Spices (adobo, sazón, dried oregano, salt, pepper)	Lend Puerto Rican flavors; enhance and balance taste

Optional/Regional Additions

Sofrito: A Puerto Rican cooking base of blended peppers, onions, garlic, culantro, and cilantro—boosts the dish’s savoriness.
Pimientos (pimientos morrones): Canned or jarred roasted peppers for added sweetness and color.

Marinating the Steak

Marination is central to the flavor and tenderness of bistec encebollado. The process usually begins by rinsing and tenderizing the steak. Many home cooks prefer to soak the meat in a mixture of white vinegar and lime or lemon juice—sometimes with a bit of salt—for 10–15 minutes to further cleanse and tenderize. After a quick rinse, the steaks are patted dry and coated generously with the marinade. This typically includes:

Minced garlic
Adobo and sazón seasoning blends
Dried oregano
Black pepper
Additional fresh lime or vinegar

Allow the steak to marinate for at least one hour in the refrigerator (four hours or overnight is ideal for maximum flavor penetration) .

Step-by-Step Cooking Method

Clean and Tenderize: If not already thinly sliced and pre-tenderized, pound your steaks gently with a meat mallet.
Marinate: Coat the steak pieces with garlic, vinegar/lime, adobo, sazón, oregano, salt, and pepper. Cover and refrigerate for at least one hour, preferably longer.
Sear the Steaks: Heat oil in a large skillet over medium-high. Brown the steak slices in batches for 1–2 minutes per side; avoid overcrowding to ensure a good sear .
Layer and Simmer: Return all browned steaks to the skillet, layering sliced onions generously overtop. Pour over reserved marinade and a splash of water or stock (usually about half a cup).
Braise Gently: Cover the pan and simmer on low for 30–45 minutes, flipping steaks occasionally to prevent sticking and ensure even cooking. Add more water as needed to avoid burning or drying out.
Finish: When the steak is tender and the onions are soft and slightly caramelized, remove from heat. Taste for salt and adjust seasoning.

Serving Suggestions

White Rice: The classic base for soaking up the saucy onions and steak juices.
Stewed Red or Pink Beans: Common companion for a more filling meal.
Tostones (Fried Green Plantains): Crunchy, savory side that balances the dish’s softness.
Maduros (Sweet Plantains): Add a touch of sweetness and textural contrast.
Avocado Slices: Provide creaminess and freshness.

Tips and Variations

Choice of Meat: Cube steak is affordable and readily available, but thinly sliced top sirloin or round steak works as well, yielding slightly different textures.
Onion Types: Both yellow and Spanish onions offer sweetness, but use what’s on hand; red onions are also acceptable in a pinch.
Acidity and Marination: More acid (vinegar or citrus) speeds up tenderization, but don’t overdo it or marinate for too long, as the meat can become mushy.
Extra Sauce: If you prefer a saucier finish, simply add a bit more water or broth while simmering. Some families thicken the sauce with a spoon of tomato paste.
Batch Cooking: Avoid crowding the pan when searing steaks; work in batches for best caramelization.

Nutritional Considerations

Bistec encebollado can be a relatively lean dish, as most fat comes from the steak and a modest amount of oil for searing. To adjust for dietary needs, use leaner cuts of beef, trim excess fat, and moderate salt.

Frequently Asked Questions (FAQs)

Q: Can I use a different cut of beef?

A: Yes. While cube steak is traditional, top sirloin or thin round steak are excellent alternatives. Just ensure they’re sliced thinly for best results .

Q: How long should I marinate the steak?

A: For optimal flavor, marinate for at least one hour but ideally four hours or overnight. Longer marination ensures better seasoning and tenderness.

Q: Is sofrito necessary for this dish?

A: Sofrito is a flavorful addition, and commonly used in Puerto Rican kitchens. If you have it, add two tablespoons when searing the steak for deeper flavor .

Q: Can I make this recipe ahead?

A: Absolutely. Bistec encebollado reheats well and holds up for 2–3 days in the refrigerator. The dish’s flavor deepens with time, making it even better the next day.

Q: What other seasonings can I use?

A: Feel free to adjust with additional adobo, paprika, crushed tomatoes, capers, or bay leaf based on your family’s tradition or personal taste.

Recipe Card

Bistec Encebollado (Puerto Rican Steak and Onions)

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour 10 minutes

Ingredients:

2 lbs cube or thin-sliced beef steak
1/2 cup white vinegar or citrus juice (lime or lemon)
3 tbsp vegetable oil or olive oil, divided
1 tbsp minced garlic (about 8–10 cloves)
2 tsp adobo (Puerto Rican all-purpose seasoning)
1 tsp onion powder
1 tsp dried oregano
1 tsp sazón con azafrán (optional)
1/2 tsp salt (or to taste)
1/2 tsp black pepper
1-2 large yellow or Spanish onions, thinly sliced
Optional: 2 tbsp sofrito, 1/4 cup chopped pimientos
1/2–1 cup water or beef broth, as needed

Instructions:

Marinate: Place steak in a bowl. Add vinegar or citrus, garlic, adobo, sazón, oregano, salt, and pepper. Mix well and marinate covered in the refrigerator for at least one hour.
Sear: In a large skillet or Dutch oven over medium-high, heat 2 tbsp oil. Sear steaks in batches, 1–2 minutes per side, until browned. Remove to a plate.
Sauté aromatics: (If using) Add sofrito to remaining oil in the pan and cook for 1–2 minutes until fragrant.
Braise: Return steaks and accumulated juices to pan. Layer with sliced onions (and pimientos, if using). Add 1/2 cup water or broth, and leftover marinade. Cover and simmer on low for 40–50 minutes, stirring and flipping steaks occasionally.
Finish: When steaks are tender and onions are melting, adjust seasoning. Allow any remaining liquid to reduce, then serve hot with desired sides.

Pro Tips for Success

Marinate overnight for the deepest flavor.
Slice onions uniformly for even cooking and best texture.
Don’t rush the simmer: Keep heat low to avoid drying out the meat and onions.
Add more water as needed if pan becomes too dry during simmering.
Let flavors meld: Resting the dish for 15 minutes after cooking improves the overall flavor.

Frequently Asked Questions (FAQs)

Q: Is Bistec Encebollado spicy?

A: Traditionally, it’s not spicy—though you can add a pinch of red pepper flakes or fresh chili for heat.

Q: Can I make a vegetarian or vegan version?

A: Substitute steak with thick slices of portobello mushroom or eggplant, marinate, and cook as above for a plant-based twist.

Q: What is the best way to store and reheat leftovers?

A: Let cool, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture.

Q: Are there shortcuts for busy cooks?

A: You can use thinner, pre-tenderized steaks and marinate for just 30–40 minutes in a pinch. A pressure cooker or Instant Pot reduces simmering time significantly.

Conclusion

Bistec Encebollado is the epitome of Puerto Rican comfort food—a simple but deeply satisfying dish where everyday cuts of beef transform, via careful marination and gentle simmering, into plates brimming with flavor. Each bite, mingling savory steak and melting onions, speaks of home, heritage, and hospitality. Whether for a busy weeknight or a leisurely Sunday meal, this Puerto Rican classic is a testament to the soulful heart of Caribbean cooking.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb