Growing up, I used to love watching rugrats accompanied by a small bowl of white rice and black beans. If my mother would even dare to place a little piece of steak in my bowl, I’d throw a fit. Yes, a little brat I was, but I refused to eat meat, and onions let’s not even go there. Eventually, my family convinced me that meat was good for the bones. I love telling vegans that story. Nowadays I love steak and onions. I highly recommend serving this with white rice and black beans. Nothing better! It’s lemony, garlicky, oniony, flavorfuly, do you mind if I use the word flavorfuly?
This traditional Bistec Encebollado, or steak an onions, is cooked to perfection. The meat is tender and juicy and the onions are caramelized and mixed with mouth watering spices.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- 1-2 thinly sliced bottom round steaks
- 1 clove garlic
- 1 onion thinly sliced
- 3 tbsp cilantro
- 3 tsp olive oil
- 3 tsp lemon or lime juice
- 1/2 tsp garlic powder
- pinch of sugar for the onions
- salt and pepper to taste
- In a bowl, place your thinly sliced onions, cilantro, fresh garlic, olive oil, and mix, set aside
- Season steak with garlic powder, salt and pepper
- Place steak in the bowl with onions and squeeze some fresh lemon juice and mix
- Refrigerate steak and onions for about 20-30 minutes
- Drizzle some oil into a hot iron skillet over medium heat and throw in your onions, cilantro, and garlic mixture
- Sprinkle a pinch of sugar over the onions and stir
- Remove the onions and place the steak on the skillet and cook for about a minute on each side
- Place onions back in the skillet to warm them up a bit for about 20 seconds
- Remove the steak and onions and Enjoy!