Titi Gache’s Bistec Encebollado (steak with onions)

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When people visit Puerto Rico, they often look forward to the palm trees, the weather, and of course la playa. What do I look forward to once I step on the island? My titi Gache’s Bistec con cebolla (steak and onions). The combination of caramelized onions with marinated bistec filet make for one mouthwatering combo.

Titi Gache's Bistec Encebollado

Spread adobo on both sides of bistec then add marinade 1/8 apple cider vinegar 1/4 oil
Marinate half a day

Titi Gache's Bistec Encebollado

Sauté onions in olive oil 30 minutes low until caramelized

Titi Gache's Bistec Encebollado

Cook bistec on one side about 2-3 minutes flip then put onions on top.

Titi Gache's Bistec Encebollado

Flip after about two minutes and keep onions on top

Titi Gache's Bistec Encebollado

the combination of caramelized onions with marinated bistec make one mouthwatering combo

Titi Gache's Bistec Encebollado
Author: 
Recipe type: Steak
Cuisine: Puerto Rican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The combination of caramelized onions with marinated bistec filet make for one mouthwatering combo.
Ingredients
  • 8 boneless beef top loin steaks (1/4 inch thick slices) or 8 trimmed filet of beef (1/4 inch thick slices)
  • 3 large yellow onions
  • ¼ cup olive oil for marinade
  • ⅛ cup apple cider vinegar for marinade
  • 4 TB olive oil for onions
  • Adobo seasoning
Instructions
  1. In a large bowl, mix together vinegar, adobo, and olive oil. Add steak, tossing to combine. Cover beef; marinate half a day
  2. Take steak out of the fridge.
  3. Sauté onions in olive oil about 30 minutes low until caramelized (not burnt)
  4. Turn on heat to high and move onions to edge of skillet away from direct heat.
  5. When the Pan is hot put bistecs on pan
  6. Flip after about two minutes, put onions right on top of steaks, cook another 2-3 minutes

 

 

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