Name: Bistec Encebollado (Cuban Steak and Onions)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Garlic powder - 1 teaspoon; New York strip steak, sliced thin - 1 (1 pound); Onions, thinly sliced - 3 large; White vinegar - 2 tablespoons; Onion Powder - 1 tablespoon; Olive oil - 3 tablespoons; Beef broth - ½ cup; Sofrito - 2 tablespoons; Garlic, minced - 1 clove

Ingredients for - Bistec Encebollado (Cuban Steak and Onions)

1. Salt 1 teaspoon

2. Ground black pepper 1 teaspoon

3. Garlic powder 1 teaspoon

4. New York strip steak, sliced thin 1 (1 pound)

5. Onions, thinly sliced 3 large

6. White vinegar 2 tablespoons

7. Onion Powder 1 tablespoon

8. Olive oil 3 tablespoons

9. Beef broth ½ cup

10. Sofrito 2 tablespoons

11. Garlic, minced 1 clove

How to cook deliciously - Bistec Encebollado (Cuban Steak and Onions)

1 . Stage

Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.

2 . Stage

Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.

3 . Stage

Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.