This Puerto Rican-inspired Bistec Encebollado recipe tops seared, garlic-marinated steak with a thick layer of caramelized onions. The meat is tender, the onions are jammy, and every bite explodes with comforting flavors. It’s a guaranteed family favorite.
We don’t eat beef very often, so when we do, we want the dish to be exceptional. That’s why all three of us love Puerto Rican beef steak so much. Just like my Bistek Tagalog and my Mongolian Beef, this recipe uses budget-friendly beef, a killer marinade, and a quick, hot sear to make something truly legendary.
Puerto Rican Beef Steak with Onions
Bistec encebollado (pronounced bee-STEK en-seb-oy-AH-do) literally translates to “beef and onions,” but it’s so much more than that. This nostalgic Puerto Rican beef was born from the need to turn lean, tough cuts of meat into something that tastes like a million bucks.
When we lived in Chicago, we couldn’t get enough of this Puerto Rican food truck called Snix Snax. That truck was my gateway to authentic Puerto Rican food, and bistec encebollado was one of the first dishes I tried. I remember being floored by how such a humble beef dish could taste so good.
I’ve made sure this version closely matches the authentic flavors I first fell for at that Chicago food truck. It’s all about tender, thinly sliced beef soaked in a garlicky marinade, then pan-seared and topped with a mountain of jammy caramelized onions.
Before we get started, remember this dish is only as good as your prep. If you follow my lead on tenderizing, marinating, and searing, you’ll end up with a plate that tastes as if it came from San Juan.
Ingredients and Substitutions
I kept my version of bistec encebollado as close to the Puerto Rican recipe as possible. It tastes almost as amazing as the food truck version I fell in love with, but I wouldn’t say it’s totally authentic. Here’s what I used to make it:
- Beef – Thin cuts of steak are the way to go. I like top round roast, but bottom round, eye of round, or sirloin tip also work well. Or, if you can find pre-tenderized cube steak, go ahead and use that instead.
- Garlic – I pureed 10 cloves of garlic in my mortar and pestle to add a ton of savory flavor to the beef marinade.
- Oregano – I used dry oregano, but 3 tablespoons of fresh oregano is just as good.
- Oil – I usually go with olive oil or avocado oil for beef marinades.
- Vinegar – I use champagne vinegar in the marinade. White vinegar can be used as a substitute.
- Onions – Sweet onions are my favorite, but white onions are just as great.
- Stock – I keep some of my homemade beef stock on standby to deglaze the pan and prevent the caramelized onions from drying out.
- Lard – Technically, you can caramelize the onions in olive oil, but I prefer homemade rendered lard because it makes everything taste better.
- Seasonings – I seasoned everything with salt and pepper to punch up all of the flavors.
How to Make Puerto Rican Bistec Encebollado
Slice and tenderize: First, I slice my top round steak into thick slices. Then I place them between two sheets of parchment paper and pound them with a meat mallet.
Tenderize: Next, I take my Jaccard and make several passes on each slice. If you don’t have one, don’t sweat it. You can skip this step or stab the meat with a fork instead.
Season: I lightly season the tenderized beef with salt and pepper, then transfer it to a large mixing bowl.
Make the marinade: Using my mortar and pestle, I grind the garlic, then add the oregano and work until it is a smooth paste. I finish by whisking in the oil and vinegar until the marinade is emulsified.
Coat the beef: I pour the marinade over the beef in the bowl and gently toss it to coat. The meat is thin and delicate, so I’m very careful here—I don’t want to tear it.
Marinate with the onions: I add the sliced onions to the bowl, gently toss everything one more time, cover the bowl, and leave it to marinate in the fridge.
Sear: When it’s go time, I pull just the steak out of the marinade (leaving the onions behind) and sear as many beef slices as will fit in a skillet. I sear each piece on both sides, then set them aside. I repeat the process until I’m out of beef.
Caramelize the onions: Now that the beef is done, I dump the marinated onions into the same pan and sauté them until they start to brown. I lower the heat and let them cook until they’re fully caramelized.
Combine and finish: I taste the onions, season them with a pinch of salt and pepper, then add the steak and its resting juices back into the pan. Once everything is warmed through, the beef and onions are ready for serving.
Chef Tip + Notes
It’s important to give the beef lots of love when we’re making bistec encebollado, especially if you’re using a tough, lean cut, as I did. I always start by slicing the top round roast against the grain to break up the long muscle fibers. Then, I flatten the pieces with a meat mallet. I finish by tenderizing them with a Jaccard (or stab them all over with a fork). These steps help the marinade soak into the fibers, making every piece tender and packed with flavor.
- Marinating time: I always try to prep this recipe at least 24 hours in advance so the meat can marinate overnight. But when I’m rushed, I’ll settle for a 1-hour minimum.
- Don’t overcrowd the pan: I sear the steak in batches to help the slices form a rich, brown crust on the outside. Dumping all the meat in at once will only lead to soggy steak.
- Don’t burn the onions: Slicing the onions into uniform rings or a thick julienne keeps them from cooking too quickly. If they start browning before they soften, don’t be afraid to kill the heat. We want them jammy and sweet to contrast the savory, garlicky beef.
Serving Suggestions
To me, the best way to do a plate of Puerto Rican beef steak with onions justice is to serve it over white rice with a side of habichuelas guisadas (Puerto Rican beans).
It’s also delicious with almost any traditional side. I like serving it with Arroz con gandules (rice with pigeon peas) and crispy tostones. Maduros (fried sweet plantains), yuca, and fresh avocado are also great options.
Make-Ahead and Storage
Make-Ahead: I usually cover the steak and onions in the marinade and let them soak in the fridge for up to 24 hours. They can also be cooked up to 1 hour before serving and left in the covered skillet on low heat.
How to Store: Cover the leftovers and store in an airtight container in the fridge for up to 4 days. You can also freeze the steak and onions for up to 2 months. Thaw them in the fridge overnight before reheating.
How to Reheat: To keep the meat tender, gently reheat the steak and onions in a skillet over medium-low heat with a splash of beef stock. Cover the pan to let the steam warm the beef through for a few minutes.
More Hispanic/Latin-Inspired Recipes
- Adobo Seasoning
- Jibarito Sandwich
- Cuban Black Beans
- Peruvian Beans
- Cuban Ropa Vieja
Video
Bistec Encabollado Recipe (Puerto Rican Beef Steak)
Ingredients
- 3 to 3 ½ pound top round roast, or the same weight equivalent cube steaks
- 10 pureed or finely minced garlic cloves
- 1 tablespoon dry oregano
- ½ cup olive oil
- ½ cup champagne or white distilled vinegar
- 4 peeled, thickly julienned, smaller to medium-sized sweet onions, about 5 to 6 cups
- ½ cup beef stock
- 6-7 tablespoons lard, or olive oil
- Salt and pepper to taste
Instructions
- Start by thinly slicing the top round steak into about a ½” or less thick slices.
- Place the slices between two sheets of parchment paper and gently pound them with a meat mallet until they’re about ⅛ to ¼ inch thick. For extra tenderness, you can also run a Jaccard over each slice with several passes.
- Season the tenderized, jaccarded beef with salt and pepper on one side and place in a large bowl.
- In a food processor or with a mortar and pestle, finely mince or grind down the garlic until it resembles a paste. Add the oregano and continue until it is fully incorporated into the garlic paste. You want it this fine so it spreads easily throughout the beef.
- Next, add the oil and vinegar and mix to combine.
- Add the garlic, vinegar, and oil mixture to the bowl with the sliced beef, and very gently mix until each piece is completely coated. Take care not to tear the beef.
- Next, add in the sliced onions and continue mixing. Cover and refrigerate for 1 to 24 hours. The longer you can marinate, the more flavorful it will be.
- When you’re ready to cook, remove the steak from the onions.
- In a large frying pan, add 1 tablespoon of lard and heat over medium-high heat.
- Once it begins to smoke, add as many marinated beef slices as possible, without overlapping, and sear just 1 to 1 ½ minutes per side or until lightly browned. Set them aside on a plate, and repeat the process with the lard and beef slices until everything is seared. Be sure to watch if the heat is too high and things seem to be burning. You may have leftover lard depending on the size of your pan.
- Place the onions in the pan and saute for 8 to 10 minutes or until they start to brown.
- Turn the heat down to low-medium and continue cooking, stirring occasionally, for 10 more minutes or until caramelized. If you notice the onions are looking dry or are sticking, deglaze with a few tablespoons of beef stock.
- Adjust the seasonings with salt and pepper.
- Add the steak back in, along with all its juices; it’s ok if it’s stacked up. Cook for a few minutes to reheat everything.
- Serve the caramelized onions and juices over the steak.
I watched it 4times and its mouth watering. This recipe is awesome it makes me go shopping to get all the ingredients. Support for this
Hope you enjoy the recipe!