Photo: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Adam Hickman
Active Time
20 Mins
Total Time
4 Hours 30 Mins
Yield
Serves 4 (serving size: about 4 oz. steak, 1/2 cup onions)

Bisctec encebollado is a traditional Puerto Rican dish consisting of steak marinated in a flavor-packed combo of onions, garlic, and vinegar, before being sautéed with more onions. This beefy comfort food is commonly served with tostones (savory fried plantains).

How to Make It

Step 1

Combine vinegar, onion, salt, oregano, cumin, garlic, and 3 tablespoons of the oil in a large ziplock plastic freezer bag. Add sirloin; seal bag, and massage to ensure steak is well coated. Chill 4 to 12 hours.

Step 2

Remove steak from marinade; discard marinade. Pat steak dry with a paper towel. Heat 1 tablespoon of the oil in a large cast-iron skillet. Add steak; cook to desired degree of doneness, 6 to 7 minutes per side for medium-rare. Remove steak from skillet; let stand 10 minutes.

Step 3

Heat remaining 1 tablespoon oil in skillet. Add onions; cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add stock; cover and cook until onions are browned, tender, and liquid is nearly evaporated, about 3 minutes.

Step 4

Slice steak against the grain; divide evenly among 4 plates. Top evenly with onion mixture, and sprinkle with cilantro.

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