Bistec is how you say beefsteak in Spanish, and bistec encebollado is just one of the many recipes Dominicans make with this kind of meat. Some of my other favorites are bistec guisado, pepper steak, and Dominican beef stew.

Use sirloin tip steak, beef top round, or sandwich steak

When it comes to what kind of meat you need to make bistec encebollado, the most important thing is that you get thin sliced meat, whether it’s sirloin tip steak, beef top round, or sandwich steak. Buying thinly sliced will cut your cooking time and help you get super tender steak in just an hour.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go. It’s a must have for Caribbean cooking!

Use sugar to caramelize the steak

To get a really nice and easy char on the meat, add some sugar to the hot oil before cooking the meat. This is a trick I use with all my bistec recipes.

Tenderize and cut the steak

Using a meat tenderizer, tenderize the steak until it becomes very thin and then cut the steak into 2-3 inch pieces. This is going to help cook the meat faster and get all the flavors in the marinade all throughout the bistec.

Step-by-step instructions

  • In a bowl, add the beef, garlic, sofrito, naranja agria, adobo, oregano, and salt. Mix until the beef is well coated with the seasonings.
  • Heat oil in a pot over medium heat and let it get very hot. Add sugar to the hot oil and let it caramelize.
  • Add the beef to the pot and cook until browned on both sides and the beef has absorbed most of it’s juices, about 5 minutes.
  • Turn the beef pieces, add ½ cup of water and continue cooking, covered, for another 5-8 minutes or until most juices are absorbed. Repeat this step one more time
  • Add the onion slices and cook for 2-3 minutes, or until they soften and are slightly charred.
  • Add tomato paste and 1 cup of water to the pot and continue cooking, covered, for about 10-12 minutes, or until half of the liquid evaporates and the meat and onions are tender. ¡Buen provecho!

What’s the difference between bistec encebollado and bistec guisado?

Bistec encebollado is made with thin cuts of meat like sirlion tip steak, sandwich steak, and beef top round, while bistec guisado is made with cuts of beef round cubed steak. Another key difference is that bistec encebollado is made only onions and bistec guisado is made with both peppers and onions.

Bistec Encebollado (Dominican Steak with Onions)

Bistec Encebollado (Dominican Steak with Onions)

5 from 3 votes
Learn how to make tender and flavorful bistec encebollado, a delicious Dominican beefsteak recipe with a charred onions.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Dominican
Servings 4 servings

Equipment

Ingredients
  

  • 1 lb sirlion tip steak or beef top round, sandwich steak
  • 2 cloves garlic mashed
  • 2 tbsp sofrito
  • 1 tbsp naranja agria or ½ orange + ½ lime juice
  • 1 tsp adobo
  • ½ tsp oregano
  • ¼-½ tsp salt
  • 1 tsp olive oil
  • ½ tsp sugar
  • 2 cups water
  • ½ yellow onion sliced
  • 1 tbsp tomato paste

Instructions
 

  • In a bowl, add the beef, garlic, sofrito, naranja agria, adobo, oregano, and salt. Mix until the beef is well coated with the seasonings.
  • Heat oil in a pot over medium heat and let it get very hot. Add sugar to the hot oil and let it caramelize.
  • Add the beef to the pot and cook until browned on both sides and the beef has absorbed most of it's juices, about 5 minutes.
  • Turn the beef pieces, add ½ cup of water and continue cooking, covered, for another 5-8 minutes or until most juices are absorbed. Repeat this step one more time
  • Add the onion slices and cook for 2-3 minutes, or until they soften and are slightly charred.
  • Add tomato paste and 1 cup of water to the pot and continue cooking, covered, for about 10-12 minutes, or until half of the liquid evaporates and the meat and onions are tender. ¡Buen provecho!
Keyword Beef
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