There are nights when you need to put food on the table really fast, and there is no inspiration. This Bistec Encebollado recipe or 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.
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💝 Why You Will Love 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 marinate 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 and I absolutely love the simplicity of this dish.
It's a breeze to make, and the end result has delicious flavor. If you're in the mood for some Mexican food and want a quick and easy dinner option, this recipe is a great way to achieve it.
🥩 What is Bistec Encebollado
Bistec encebollado, pronounced "BEE-stake en-seh-boh-YAH-doh," is a delicious dish where the word 'bistec' refers to thinly sliced beef steaks, and 'encebollado' means 'with onions.' This culinary delight involves cooking the bistec quickly in a pan with a bit of oil, alongside beautifully caramelized onions.
The term 'encebollado' highlights the key role onions play in the dish, adding a sweet and savory depth to the tender, quickly-cooked bistec. This combination creates a flavorful and satisfying meal, perfect for a quick yet hearty dinner.
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 did 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. I usually serve it with sides like simple white rice, Mexican rice, frijoles, black beans, ensalada de nopales (cactus salad), or a green salad. Make this shortcut recipe for Mexican Horchata to enjoy with your meal.
📝 Key Ingredients
Here is a visual of the ingredients you need to make this dish. They are easy to find in any grocery store or specialty ethnic ones. Please check the recipe card at the end of the article.
- Sirloin Steak: 2 pounds, sliced thinly. Best cut of beef is sirloin. It is ideal for its tenderness and flavor.
- Lemon or Lime: Use the juice of one for a tangy marinade. Replace the lemon with red wine vinegar or Worcestershire sauce.
- Oil: 1 tablespoon, vegetable or olive. Olive oil adds a richer flavor.
- Seasonings: ½ teaspoon each of salt and fresh ground pepper.
- Yellow Onions: 2 to 3 large ones, thinly sliced.
- Butter: 1 tablespoon, enhancing the onions' richness.
- Optional: Jalapeño pepper or 1-2 potatoes, sliced thin, for added kick or heartiness.
💡 Tips & Substitutions
- Preferred Cuts: Typically, recipes use thinly sliced beef steak, like sirloin. This cut is ideal for its tenderness and flavor. Don't stress if you don't have sirloin; any steak will do, flank steak or skirt steak can be a great substitute. The key is to slice it thin for easy cooking. Did you get a thicker cut? Just pound it thinner with a meat tenderizer.
- Onions: If you're aiming for authenticity, opt for white onions commonly used in Mexican cuisine. They have a distinct flavor profile that complements the steak beautifully.
- Cookware: A grill pan can be used instead of a regular or cast-iron pan for added grill marks and flavor.
👩🍳 How to make Bistec Encebollado
Step 1. Prepare the Steak: Marinate the steak slices on a plate with salt, black pepper, oil, and lemon or lime juice for 10 minutes. This step ensures a flavorful and tender steak.
Step 2. Cooking the Steak: Heat a large heavy skillet until very hot, on medium-high heat. A cast-iron skillet is recommended for an evenly cooked steak. Cook the meat until no longer pink, about 3-4 minutes per side, depending on thickness.
When done, remove them from the pan and place them on a plate to rest.
Step 3. Onion Preparation: While the steak cooks, slice lots of onions. Use 2-3 large onions for a meal serving four.
Tip: For a variation, include thinly sliced jalapeño for heat or potatoes for a more filling dish.
Step 4. Cooking the Onions: In the same pan, melt butter and cook the sliced onions (and optional jalapeño or potatoes) over medium-low heat until golden brown and soft, about 15-20 minutes. You need to cook them slowly, otherwise they will burn. Season them with salt and pepper and stir once in a while.
Also, the amount of chopped onion might look like a lot, but they cook down fast.
Step 5. Combining and Serving: Place the cooked onions over the rested steaks and serve with your favorite side dish.
❄️ How To Store Bistec Encebollado Leftovers
For storing Bistec Encebollado, allow it to cool to room temperature first. It can then be kept in an airtight container in the refrigerator for up to 3-4 days. If you need to store it longer, freeze it in airtight containers for up to 3 months. When you're ready to enjoy it again, thaw in the refrigerator if frozen and reheat in the microwave or on the stove until heated through.
Related: If you like this recipe, check out these family favorites, Mexican Beans Salad, Red Rice (Arroz Rojo)or this Pork Tinga.
🇲🇽 More Mexican recipes to love
📖 Recipe
Bistec Encebollado (Steak And Onion)
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- Meat Selection: Use thin beef steaks, like sirloin. If unavailable, any thin-cut steak will work. Flank steak is a good alternative.
- Marinating the Steak: Marinate your steaks in oil, lemon juice, salt, and pepper for at least 10 minutes to enhance flavor.
- Cooking the Steak: Cook until no longer pink. Adjust cooking time based on steak thickness; generally, 3-4 minutes per side for thin cuts.
- Onions: Use yellow or white onions, sliced thinly. Cook them in the same pan after the steak for added flavor.
- Serving Suggestions: Serve with your favorite sides like rice or beans. Bistec Encebollado is versatile and pairs well with various accompaniments.
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently to maintain quality.
- Freezing: You can freeze the dish for up to 3 months. Thaw in the fridge before reheating.
Jeff B says
Very tasty recipe, especially enjoy the delicious fried onions, along with the fact it is easy to put together!!
Gabriela says
Thank you, Jeff, it is indeed a very good recipe.