Here is another recipe that is great for a weeknight dinner. This dish is a staple in Latin households. It’s quick and easy to make. I forget how delicious this dish was.
The prep and cooking time are under an hour so this would be great to make on those busy nights. The steak comes out so tender from the marinating in vinegar and seasonings. Clean up is easy too you only use one large skillet to cook.
The onions get soft and tender giving the steak another layer of flavor.
We served it with rice and beans but you can have tostones on the side as well.
Steak and Onions / Bistec Encebollado
Ingredients
- 1 large onion sliced
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp Adobo
- 1 pk Sazon
- 2 tsp Sazon complete'
- 2 of 3 lbs steak
- 2 tbps vinegar
- 1 1/2 tbsp safrito
Instructions
- Cut onion into slices and set aside. Slice the steak into strips or you can leave it whole and add it to a bowl or container with lid. Add all seasonings to the steak along with the vinegar and sliced onions. Give the meat a good mix coating the meat well. Put in fridge for 1 to 2 hours or overnight which is best. In a large pan on medium heat add about a tablespoon of oil and let that heat up. Then add in the steak and onions and giving that a good stir. Once steak is browned put a lid on and cook with lid for about 25 to 30 minutes. The steak is done and ready to plate.We served this with white rice and beans.
