Bistec Encebollado

First of all, can we talk about this cutting board? Because if you live in MN – you need one, right? It’s adorable. Plus, the little heart over Minneapolis kills me. I refuse to use it for anything other than food styling though because I love it so much and I don’t want to ruin it. Our dear friends Casey and Sandy bought it for us as an anniversary gift. Yes, they are the best. Get yours here.

Second, for this recipe you will need to whip up some Adobo Seasoning – don’t worry, it’s easy. Unless of course dumping seasoning into a bowl and mixing with a fork is too difficult for you! ;)

Third, this recipe requires a tiny bit of forethought – you need to marinate the meat for about 10 hours in the fridge with all the bold flavors on it. It’s worth the wait, I promise.

As I mentioned in my last post, this was a requested item from our neighbors. I did a bit of research, and combine about 3 recipes and omitting and adding ingredients to fit with my likes and dislikes. This was the final creation, and the truth is that I obsessed over the meat and could have gone without the onions. If you know me you are shocked, because I’m usually the girl who eats everything on her plate except the meat.

Bistec Encebollado is steak and onions though – so you can’t just leave them out. Next time Mike requested I put the meat over stroganoff noodles with the delicious sauce and try it that way. Either way, you have to try this recipe – it’s so stinking good.

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Bistec Encebollado {steak and onions}

Yield: 4-6 servings

Prep Time: 10 hours

Cook Time: 30 minutes

Total Time: 10 hours 30 minutes

{steak and onions}

Ingredients:

2 lb. skirt steak
5 cloves of garlic, minced
Dried oregano leaves, to taste
2 and 1/2 tablespoons of adobo seasoning {equal parts garlic powder, onion powder, cumin, kosher salt and chili powder}
2 large white onions
1/4 cup white vinegar
2 tablespoons red wine vinegar
2 tablespoons butter
3 teaspoons plus 2 tablespoons olive oil

Directions:

Mix your adobo seasoning together in a bowl. Then cut your skirt steak into small bite size pieces and place in a large ziplock bag. Add 2 tablespoons of the adobo seasoning, 3 teaspoons olive oil, garlic and oregano into the ziplock bag. Push all the air out of the bag and zip it closed. Shake up your bag until the meat is covered. Then place in the fridge for around 10 hours.

Slice your onions into 1/4 inch thick slices, and heat the butter and remaining olive oil in a large frying pan. Add the onions and saute them until they are golden brown. Add the red wine vinegar, chicken stock and the remaining adobo seasoning. Cook on medium low for around 10 minutes until the onions are soft, but still keep their shape.

In another frying pan, heat about a teaspoon of olive oil and fry your meat for 2 minutes a side in small batches so you don't over crowd your pan. Serve the meat covered in onions with a few spoonfuls of the broth poured over the top.

Enjoy!

      

2 Responses to “Bistec Encebollado”

  1. #
    1
    Stephanie @ Girl Versus Dough — April 22, 2013 at 4:16 pm

    SO adorable. The cutting board, that is. Not the food. The food is SO yummy looking! :)

    • Mackenzie — April 23rd, 2013 @ 6:10 am

      Isn’t it to die for!?

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