Bistec Encebollado (Cubed Steak with Onions)

Bistec Encebollado (Cubed Steak with Onions)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pkg. 3-4 Cubed Steaks
  • ½ c. extra virgin olive oil
  • ½ c. white vinegar
  • 12 cloves garlic, minced
  • 2 tbsp. GOYA® Adobo con Pimiento
  • 1 onion, sliced into thin rings
  • 1 C Chicken Stock
  • 2 Tbsp unsalted butter
  1. Place meat on cutting board.
  2. Pound each piece of meat , without tearing, and set aside.
  3. In a small bowl, combine olive oil, vinegar, garlic, and Adobo; mix well.
  4. Place meat in container with marinade.
  5. Cover with onion rings.
  6. Cover and marinate in refrigerator for at least 1 hour.
  7. In a saute pan over medium high heat, warm ¼ cup of olive oil.
  8. Remove meat from marinade (reserve marinade and onions) and add to pan.
  9. Cook 1-2 minutes on each side.
  10. Remove steaks from pan.
  11. Add onions and marinade to pan, and cook until onions are lightly browned.
  12. Deglaze with chicken stock, stirring with a wooden spoon to scrape any browned bits from bottom of the pan.
  13. Bring to a full boil, and cook for another minute.
  14. Stir in cold butter to thicken the sauce.
  15. Pour onion sauce over steaks, and serve with white rice.



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Until next time, Happy Cooking!  :)

“A mal tiempo, buena cara” – (In bad times, a face held high) – Unknown