Bistec Encebollado (Steak and Onions)

I recently did inventory on my cookbook collection and found a little (seriously, this thing is like novel-sized) cookbook that my husband’s parents gave to us. It’s called A Taste of Puerto Rico and is amazing. I knew I had hit a grand slam when my husband spotted the manzanilla olives, immediately opened the jar and began tossing them back like a 21-year-old swigs back shots of soco and lime.


Bistec Encebollado, otherwise known as Puerto Rican Steak and Onions, is relatively easy to make and uses a cost-effective cut of beef, London Broil. I’m usually not a fan of the old LB, but in this case you cut it into fine strips and it cooks up nice and tender.  Serve this dish with rice and you’ll be hankering for leftovers at lunch the next day!

*Note: If you’re not a huge fan of olives, reduce the amount to 1/2 cup.

Puerto Rican Steak and Onions

*Adapted From: A Taste of Puerto Rico
  • 2 lbs. beef top round, sliced thin (London Broil works great)
  • salt and pepper to taste
  • 1/3 c. white vinegar
  • 1 c. olive oil, divided
  • 1 c. manzanilla olives
  • 3 cloves garlic, peeled and chopped
  • 1 green bell pepper, sliced
  • 2 cups Spanish yellow onions, sliced

Pound the meat to tenderize it. Add salt and pepper and cut into thin strips. Set aside.

Combine the vinegar and 3/4 c. of olive oil. Add the olives and garlic and set aside.

Oil-vinegar mixture

Oil-vinegar mixture

Add the remaining 1/4 c. olive oil to a non-stick skillet on med-high heat. Sauté the onions and peppers slightly, then remove with a slotted spoon.

Turn heat to high (and open windows if your smoke alarm is the sensitive type) and add the beef, searing on both sides. Return pepper and onion to the skillet with the meat and pour the oil-and-vinegar mixture over the meat. Cook on medium to low heat, partially covered for about 20 minutes or until the meat is tender. Server over rice.


This entry was posted in Beef, Main Courses, Puerto Rican. Bookmark the permalink.

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