A good steak doesn’t have to come from a fancy steak house, in fact it doesn’t even have to come from a grill. One of the simplest ways to make a delicious steak at home is right on your stove top. Bistec encebollado is simply a steak with caramelized onions. However, in my version, I add
some additional fresh ingredients that liven up this dish. Go ahead, get that pan hot and start cooking!
Serves 2
Ingredients:
2 thin cut sirloin steaks (1lb)
1 medium purple onion, cut in half and into medium slices
3 cloves of garlic, minced
4 Roma tomatoes, cut in half length wise and quartered
1 handful of cilantro, chopped
1 tsp achiote dissolved in the juice of one lime (achiote can be found in most Latin supermarkets)
2 tsp oregano
2 tsp cumin
1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
Add the oregano, cumin, salt, pepper, and (1 tbsp) olive oil to the achiote mixture to create the marinade for the steaks. Mix well. Pour marinade over steaks and turn to coat completely. Cover with plastic wrap and set to the side while you cut and prepare the other ingredients. Steaks should marinate for 20-30 minutes.
Place a heavy bottomed pan (I prefer a cast iron skillet), over high heat until it reaches a smoking point. Place the steaks directly onto the pan, do not move the meat. Let the steaks cook for 3 minutes, then flip over and cook the other side for an additional 3 minutes. Add the sliced onions to the dish that the steak we’re marinating in and coat with remaining marinade. Remove the steaks and place in either an oven or microwave to keep warm while completing the dish.
Lower the heat on the pan to medium and add the remaining tbsp of olive oil and the onions, saute until they become slightly translucent. Next, add the garlic and tomatoes and cook until softened. Turn off the heat and add cilantro, mix well. Plate the steaks and top with the onion and tomato mixture. I suggest serving with a side of garlic rice (recipe below) and a mixed salad. Buen provecho!
Garlic Rice Ingredients:
1 cup uncooked long grain rice
3 cloves of garlic, minced
1/4 tsp salt
1 tbsp olive oil
1 and 2/3 cups water
Add olive oil and garlic to a small pot over medium heat, saute until fragrant. Add rice and cook for 2 minutes, add salt and water. Bring to a boil and lower heat to a slow simmer. Cook until water is absorbed, approximately 15 minutes.
Mickela Gallardy lives in Southern California and is of Peruvian and Italian decent. To see more images of the dishes she prepares you can follow her on Pinterest @MickelaRenee
