Bistec Encebollado

Name: Bistec Encebollado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 1.5 lbs sirloin steak; 4 yellow onions, sliced; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp white vinegar; 1/2 cup beef broth; 1/2 tsp salt; 1/4 tsp black pepper

Tender sautéed steak smothered in caramelized onions with garlic and vinegar, a savory Dominican dinner that is simple, hearty, and deeply flavorful.

40 minEasyServes 4340 cal/serving

DominicanDinnerStovetopStandard

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Ingredients

1.5 lbs sirloin steak
4 yellow onions, sliced
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp white vinegar
1/2 cup beef broth
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Pat 1.5 lbs sirloin steak dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear sirloin steak for 3-4 minutes on each side until browned. Remove sirloin steak and set aside.
3

In the same skillet, add 4 sliced yellow onions. Cook over medium-high heat, stirring occasionally, for 8-10 minutes until golden and caramelized.
4

Add 4 cloves minced garlic and cook 1 minute until fragrant.
5

Add 1 tbsp white vinegar and 1/2 cup beef broth to the skillet. Stir well, scraping up any browned bits from the bottom.
6

Return sirloin steak to the skillet, nestling it into the yellow onions mixture.
7

Reduce heat to medium-low and simmer 8-10 minutes for medium doneness, or until internal temperature reaches 145 degrees F. The sirloin steak will continue to cook slightly after removal from heat.
8

Transfer sirloin steak to a serving plate. Spoon yellow onions and sauce over top. Serve with white rice and black beans.

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Questions

What is Bistec Encebollado?

Tender sautéed steak smothered in caramelized onions with garlic and vinegar, a savory Dominican dinner that is simple, hearty, and deeply flavorful. This reference files it under Dominican dinner: made on the stovetop, rated easy and about 40 minutes start to finish.

What internal temperature should Bistec Encebollado reach?

For Bistec Encebollado, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Bistec Encebollado?

Step 2 reads: "Sear sirloin steak for 3-4 minutes on each side until browned." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How many calories are in Bistec Encebollado?

One serving (the recipe makes 4) is about 340 calories, with 38 g protein, 12 g carbohydrate and 16 g fat, plus 2 g fiber and 480 mg sodium.

How long does Bistec Encebollado keep?

Refrigerate what is left of Bistec Encebollado within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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