Bistec Encebollado (Steak with Onions)

A skillet with cooked sliced onions and sliced steak.

Bistec Encebollado (Steak with Onions)

Bistec Encebollado (Steak with Onions) is a delicious and simple recipe for thin steak and caramelized onions. It's so easy to make that is ready in 30 minutes or less!

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 248kcal

Author Ana Frias

Ingredients

1 pound thin breakfast steak
1 tablespoon vegetable oil
1 large white or yellow onion sliced
salt and pepper to taste
½ teaspoon powder ancho chile
2 garlic cloves minced

Instructions

Prepare the steak by cutting it into small strips or cubes. Set aside.
1 pound thin breakfast steak
Add the oil in a large skillet over medium-high heat. Add onions in a single layer, move around to spread the oil and then let sit for a minute. Transfer the onions to a plate and set aside.
1 tablespoon vegetable oil, 1 large white or yellow onion
Note: Searing the onions first gives a lovely balanced of sweetness and smokiness to the onions.
To the same skillet, add the bistec strips and season with the salt, pepper and ancho chile. Cook for about 3-4 minutes stirring once in a while to cook evenly.
salt and pepper to taste, ½ teaspoon powder ancho chile
When the steak is half way cooked, add the garlic and mix to incorporate into the steak.
2 garlic cloves
Add the onions back in, mix and cook for another 5 minutes or until the steak is nice and tender.
Serve immediately while warm.

Notes

Select good quality breakfast steak for the best results. The choice of steak can significantly impact the flavor and tenderness of your dish.

Minced garlic added to the steak and onions add extra flavor. Garlic lovers may appreciate this addition.

Cook the steak in one even layer. Do not overcrowd the skillet.

Just make sure not to over cook, remove from heat as soon as the steak is tender.

Storing: Allow the meat to cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Nutrition