My Own Twist on "Bistec Encebollado" aka Steak & Onions by Marissa Bryn - Musely
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My Own Twist on "Bistec Encebollado" aka Steak & Onions

posted in Food & Drink > Recipes
05/30/2014
  • Marissa's Simmered Steak :)
    Marissa's Simmered Steak :)
  • This recipe was influenced by dishes I used to eat back home in Massachusetts at these great spanish restaurants. My son is Puerto Rican so his fathers family eats a lot of delicious spanish food. I cook it all the time so I did my own spin on a typical Bistec Encebollado aka Steak & Onions!

  • 3-4 Boneless Sirloin Steak
    1-2 cups sliced onion
    1/2 cup sliced green bell pepper
    1/2 cup sliced red bell pepper
    1 packet sazon (made by Goya)
    1 tbsp adobo seasoning (made by Goya)
    1 tbsp pepper
    1 tbsp dried oregano
    1-2 tbsp chopped garlic
    2 caps full of white vinegar
    1 can beef broth
    3-4 frozen half corn on the cob
    1 small can tomato sauce

  • Trim steak of extra fat if you want to. Then using a gallon ziplock bag, place steaks in it and add all ingredients BUT the corn & tomato sauce. Seal, shake & mix well then refrigerate for 1 hour. After marinating, take out the steaks and slice them in strips & put them back into bag to marinate an additional 30 minutes at room temperature. Then pour into pan and bring whole mixture to a boil, stirring ocassionally. Reduce to simmer and let go covered for 45 minutes. Then mix in can of tomato sauce and add the frozen corn and let simmer for another 30 minutes.

  • Final product :) The steak will be nice & tender. Serve over white rice with a nice salad and your ready to eat a delicious meal!!! Enjoy! Like, Share, Comment, Save
    Final product :) The steak will be nice & tender. Serve over white rice with a nice salad and your ready to eat a delicious meal!!! Enjoy! Like, Share, Comment, Save

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