Bistec Encebollado recipe provided by the Certified Angus Beef® brand.

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Bistec Encebollado

Cuisine: Jamaican
Category: Steaks, One Pan
Acidic vinegar and onions used to complement a rich cut of beef is typical for Central American cuisine. This marinade features a traditional Puerto Rico/Dominican Republic steak and sauce with onions. Sirloin flap can vary in thickness, so cooking times can differ depending on which part you get. Use a pan that has a lid, as cast iron is not recommended due to the high acidity.
Prep Time
10 mins
Other Time
1 hr
Cook Time
15 mins
Total Time
1 hr 25 mins
  • 1 pound Certified Angus Beef ® sirloin flap or flank steak, about 1-inch thick
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 large red onion, thinly sliced
  • 1 teaspoon brown sugar
  • 1 tablespoon oregano
  • 1/4 cup red wine vinegar
  • 2 tablespoons canola or avocado oil
  1. In a container large enough to hold steak and onions; combine salt, pepper, onion, brown sugar, oregano and vinegar. Add steak to mixture, toss to coat and allow to marinate for one hour.
  2. Remove steaks from marinade (saving onion and marinade); pat dry with paper towels. Preheat a large stainless-steel pan over medium-high heat and add oil. Sear steak 2 minutes per side; reserve to clean plate.
  3. Using tongs, remove onion from marinade (reserving marinade), reduce heat to medium and sear onions, about 3 minutes. Pour in reserved marinade liquid plus 1/4-cup water; reduce heat to a simmer.
  4. Return steak to pan, cover, simmer 6 minutes, flipping steaks half way through.
  5. Remove steak from pan when its internal temperature reaches 125°F (for medium rare). Allow to rest, tented with foil on a cutting board for 5 to 10 minutes before serving. Slice against the grain, serve with sauteed onions and any sauce from the pan.
recipe /receta, how to make/como hacer, marinade, Puerto Rico/Dominican Republic, steak with sauce

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