There are nights when you need to put food on the table really fast, and there is no inspiration. This Bistec Encebollado (Steak And Onion) is an authentic Mexican recipe that will take you out of trouble and help you deliver an excellent dinner to your family.
Why I like this recipe
Today, I've got a fantastic recipe to share with you that's incredibly popular in Mexico and many other Latin countries. It's one of those dishes that you can find with a twist in every country, as they add their own special touch with different ingredients or by marinating the meat quickly or overnight.
But let's talk about the essentials of this mouthwatering recipe: steak and onions. These two ingredients work wonders together, creating a symphony of flavors that'll leave you wanting more!
What I absolutely love about this dish is its simplicity. It's a breeze to make, and the end result is nothing short of deliciousness.
If you're in the mood for some Mexican food and want a quick and easy dinner option, this recipe is your best friend.
What is Bistec Encebollado
Bistec encebollado ( BEE-stake) means thinly cut beef filets served with caramelized onions. "Encebollado." They cook rapidly in a pan with a little bit of oil.
Onions are cooked in the same pan with salt and pepper, sometimes with thin slices of jalapeno peppers for a spicier version, and sometimes with thin slices of potatoes added to the onions.
My version is simple, without the jalapeno peppers, but equally delicious.
I personally love caramelized onions. I would be able to eat a ton of them if I would not have some common sense.
I love them on fresh slices of good bread with salt and pepper. As I like them so much, you can imagine this dish is heaven for me.
What goes well with this recipe
How to make this steak and onion
First, start with the meat. Buy thin beef steaks or go to a Mexican store where they sell these types of cuts. I noticed that American steaks are sliced differently than Mexican ones.
However, use what you have around. Flank steak is good too. The idea is that they have to be thin to cook really fast.
Place the steaks on a plate and sprinkle salt, pepper, a little bit of oil, and lemon juice on them. Let them sit on the plate for 10 minutes.
Meanwhile, use a regular pan or a cast-iron one and heat it on the stove. Let it be really hot.
If you have a grill pan, use that. Just make sure the pan gets hot.
Add the meat and cook it until no longer pink. The meat should sizzle when you put it in the pan.
I cannot tell you how many minutes you have to cook it because each cut is different and could take more or less time, but in general, I think that 3-4 minutes on each side should be enough if the meat is thin enough.
Obviously, if the steaks are thinner, use your judgment and don't cook the life out of them. When done, remove them from the pan and place them on a plate to rest.
While the meat is cooking, slice the onions. Again, use your judgment on this one. If you cook for four people, for example, cut about 2-3 large onions.
About the onions
In Mexican cuisine, white onions are the thing. They are large, not very sweet, and delicious. However, if you don't have white onion, use the regular yellow onion that is sweeter (with more sugar content) and caramelizes beautifully if you cook it slowly.
Slice the onions thinly.
Use lots of onions.
The amount of chopped onion might look like a lot, but they cook down fast. In the same pan, add a little bit of butter and let it melt.
Add the onions and reduce the heat to medium-low. You need to cook them slowly. Otherwise, they will burn.
Add salt and pepper and move them often in the pan with a spatula.
Some recipes tell you that you should use two pans, one for the steak and one for the onions. I am saying that you should use only one pan.
Cook the steaks first, then add the onions, as they will take the flavor of the cooked steaks and taste delicious. Also, less cleaning to do.
When the onions are golden brown, soft, and cooked through, remove them from the pan and place them over the steaks.
You will have one of the best meals you have ever had! This dish is awesome and super easy to make!
More recipes to love
Bistec Encebollado (Steak And Onion)
- 2 pounds sirloin steak sliced thinly
- 1 lemon or lime -use the juice
- 1 tablespoon vegetable oil or olive oil
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 2 to 3 large yellow onions thinly sliced white onion is ok to use
- 1 tablespoon butter
- salt and pepper to taste for the onions
- Optional: 1 jalapeno pepper sliced thin or 1-2 potatoes sliced thin
- Place the steaks on a plate and sprinkle salt, pepper, oil and lemon juice on them. Let them sit on the plate for 10 minutes.
- Meanwhile, use a regular pan or a cast iron one and heat it up on the stove. Let it be really hot.
- Add the meat and cook until no longer pink. The meat should sizzle when you put it in the pan. The cooking time is about 3-4 minutes, but use your judgment as each cut is different and could take more or less time.
- When cooked remove the steaks from the pan and place them on a warmed plate to rest.
- While the meat is cooking, slice the onions. If you cook for 4 people, for example, 2-3 large onions should be enough.
- In the same pan you cooked the steaks, add the butter and let it melt.
- Cook onions over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Add salt and pepper on them and move them often in the pan with a spatula.
- Note: If you want to add jalapeno pepper, add it with the onions. Same with the sliced potato. These are optional ingredients that can go with the onions.
- When the onions are golden brown, soft and cooked through, remove them from the pan and place them over the steaks.
- Serve them right away with Mexican rice, Authentic Mexican Beans, Ensalada de Nopales or Cactus Salad.