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).
1/3 cup red wine vinegar
3 tablespoons grated white onion (from 1 small onion)
1 tablespoon kosher salt
1 tablespoon finely chopped fresh oregano
2 teaspoons ground cumin
6 garlic cloves, smashed
5 tablespoons canola oil, divided
1 (1 1/2-lb.) sirloin steak (about 1 1/2 in. thick)
3 (4-oz.) white onions, cut into 1/2-in.-thick rings
1/2 cup beef stock
1/4 cup packed fresh cilantro leaves
How to Make It
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.
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.
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.
Slice steak against the grain; divide evenly among 4 plates. Top evenly with onion mixture, and sprinkle with cilantro.