Bistec Encebollado (Dominican Steak and Onions)
A classic Dominican bistec encebollado made with thinly sliced steak, garlic, oregano, bitter orange juice, and tangy onions. Tender, flavorful, and perfect served with rice and tostones.
Servings: 4 servings
Calories: 42kcal
Ingredients
- ½ medium red onion sliced
- 1 tablespoon apple cider vinegar 15 ml
- 1 ¼ pounds beef steak thinly sliced (about 567 g)
- 4 garlic cloves
- 1 teaspoon salt divided (6 g)
- 1 teaspoon dried oregano 1 g
- 2 tablespoons fresh bitter orange juice 30 ml
- ½ teaspoon ground black pepper 1 g
- 3 tablespoons vegetable oil 45 ml
Instructions
- In a medium bowl, mix the sliced onion with apple cider vinegar. Set aside.
- Rinse the beef with cool water and a splash of vinegar. Drain and pat dry thoroughly.
- Using a pilón (mortar and pestle), mash the garlic with ½ teaspoon salt until smooth.
- Season the beef with the garlic paste, oregano, bitter orange juice, remaining ½ teaspoon salt, and black pepper.
- Heat the vegetable oil in a large skillet over medium heat. Add the beef, cover, and cook for about 20 minutes, stirring occasionally, until tender.
- Stir in the onions and cook for 2 minutes, until slightly softened. Cover, turn off the heat, and let rest for 5 minutes.
- Serve warm with tostones.
Notes
- Use steak that is about ¼ inch (0.6 cm) thick and properly tenderized. Pound with a meat mallet if necessary.
- Keep the skillet covered during cooking to help tenderize the meat.
- The onions should remain slightly crisp for the best texture contrast.
Nutrition
Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 590mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1208IU | Vitamin C: 26mg | Calcium: 33mg | Iron: 1mg