Titi Gache's Bistec Encebollado
Author: A Day in the Bite
Recipe type: Steak
Cuisine: Puerto Rican
Prep time:
Cook time:
Total time:
Serves: 4-6
- 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
- In a large bowl, mix together vinegar, adobo, and olive oil. Add steak, tossing to combine. Cover beef; marinate half a day
- Take steak out of the fridge.
- Sauté onions in olive oil about 30 minutes low until caramelized (not burnt)
- Turn on heat to high and move onions to edge of skillet away from direct heat.
- When the Pan is hot put bistecs on pan
- Flip after about two minutes, put onions right on top of steaks, cook another 2-3 minutes
Recipe by A Day in the Bite at https://www.adayinthebite.com/bistec-encebollado/
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