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).

Adam Hickman
Recipe by MyRecipes


Credit:  Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Adam Hickman

Recipe Summary

20 mins
4 hrs 30 mins
Serves 4 (serving size: about 4 oz. steak, 1/2 cup onions)


Ingredient Checklist


Instructions Checklist
  • 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.