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Why is it working
- A combination of salt, vinegar and spices in the marinades and apply for steaks.
- Using a thinner Steak cut, it shortens the cooking time for an even faster meal.
- If the steak is in a hot frying pan, it simultaneously replaces the steam of the meat.
- The onion is deepened in the beef fat in the pan.
Bistec Encebollado – Puerto Rico steak and onion – was a basic everyday dinner in my home. As a kid, I always waited for this delicious, bitter and gentle steak, though he often pushes the gentle crunchy tanning on my plate to my mother and dad to choose during dinner. But trust me, now that I'm older, I enjoy the delicious onion just like steak.
And now, if my own hungry young mouths have to be fed (since my new role as a bonus mother), school weekend dinners are a bit chaotic. Fortunately, my mom is always there to help, respond to my texts and phone calls, and even gave me recipe suggestions: Bistec Encebollado that I grew up with love, now one of my family's favorites and a weekly dinner routine. I appreciate how easy and fast this food is to prepare for the steak and onions, which you only need a handful of basic chamber ingredients and cook every 15 minutes (deducted from delivery marinating).
Serious Eats / Lorena Masso
Select and prepare Steak
Cube steak is traditionally used for Puerto Rico Bistec Encebollado, and I use this cut in the following recipe. The cube steak, sometimes sold as a cube steak or minute steak, is hard beef, usually made from the upper or lower circle, which is mechanically gently made, often made with a “Swiss machine” or meat cuber to create indentations on the steak surface. Cheap, available to me, already cut and prepared, which means less work in the kitchen.
Because it is a harder, less greasy beef than more expensive cuts, such as ribbed eyes, thin slicing makes sense-this shortens muscle fibers, making it weaker and easier to chew. I can easily find the thin cube steaks on the local market, but if it is not available where it lives, you should be able to find the upper or lower round steaks in most supermarkets and butchers – or in larger steaks or roasts. With a butcher (or their own sharp knife), these roasts can be converted into half -inch into a thick fillet and have a quarter -inch thickness, repeating the traditional cube steaks. Even if you start with Cube Steak, it is important that you still throw the steaks briefly to provide thickness and apply for it before pickling.
Why should you pick your steaks to Bistec Encebollado
As Tim Chin negotiates his serious meals for a long time Deep dive into the marinade of meatMost of the wags relieve two key ingredients: salt and acid. Over time, the salt is deeply seasonal to steak and ensures that you maintain more moisture after cooking. This is especially useful for slimmer, thinner cuts than used here. As for acid, Bistec encebollado relies on distilled white vinegar. Not only does the vinegar give a shiny, bitter taste that signs this food, but also a little time – at least one hour or even 12 hours – a steak competition. Just be careful not to let the meat sit in the acidic marinade much longer than the recommended 12 hour time as the acid can make the meat cheeky.
Serious Eats / Lorena Masso
Salt and vinegar beyond spices are simple – only garlic powder, oregano and black pepper. The flavors of these complementary spices do not penetrate the meat – only one surface treatment – but by cutting the steak so thinly that surface treatment is a huge taste. I also throw the onions with the steak marinade to modernize the prepy and improve the onion taste.
Cooking the steak and onions
After pickling, the steaks are cooked and then set aside to rest while the onion quickly baked it in the same pan. High heat is your friend here, so with the preheated pan, work quickly will be the best stake to ensure the steak color of steak. It also promotes the good brown pieces at the bottom of the pan, which adds additional taste and color to the food (this is the popular and folded into the onion). The onion should be slightly softened, but they must keep their sharp bite – this texture is another hallmark of this food.
Serve the steaks on top of these gentle crunchy onions. I grew up with Bistec Encebollado, steamed white rice and steamed beans, but the dish is well paired with a nice green salad. With this simple and nostalgic recipe, it's easier to plan and dinner during my daily rotation. And my kids rave reviews on the top of the cherry – or I think the onion in this case on top.
My mother's 5th Puerto Rico Steak dinner cooks in 15 minutes
Cooking method
(Keep on the screen awake)
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2 pound sliced cube steak (907 g; about 6-8 thin steakEach is approx.
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Kosher salt
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Fresh ground black pepper
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1 teaspoon garlic powder
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1 teaspoon oregano
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1/2 cup (120 ml) distilled white vinegar
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1 large yellow onion (10 ounce; 285 g), decreased and thinly sliced
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3 tablespoon neutral, high smoke-pointed oilsuch as rapeseed, avocado or grapes
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Steamed white riceTo mainFrom R serving
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Steamed pink, pinto or black puppet For serving (optional)
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If you use a pre-sliced cube steak, continue step 2. If you use the upper or lower round, slice the cereals into six 1/2 inches thick slice.
Serious Eats / Lorena Masso
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Lay the steak slices 3 inches on the cutting board and cover with plastic packaging. With a meaty pOUNDER, the slices are up to 1/4 inch thick. If you use a pre -sliced cube of beef, easily only for the thickness. Season both sides of each steak with salt and pepper. Sprinkle the steaks evenly with garlic powder and dried oregano and rub the whole meat, then place in a large zipper bag or shallow baking dish.
Serious Eats / Lorena Masso
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Pour vinegar into steak and use your hands to throw it together until it combines well.
Serious Eats / Lorena Masso
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Toss the onion with steaks and marinades until the onion is well coated, then place the onion on top of the steak, the seal bag or blanket holder tightly and cool for at least 1 hour or 12 hours, at least halfway through the steak.
Serious Eats / Lorena Masso
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When ready for cooking, remove the onion from the marinade and set aside in a small bowl.
Serious Eats / Lorena Masso
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Heat 1 tablespoon of oil in a medium to high heat until it comes from smoking in a large stainless steel, cast iron or carbon steel pan. Working in items to prevent the pan, add the steaks and cook until brown on both sides, every 45-60 seconds. If necessary, add an additional 1 tablespoon of oil to the pan. Move the cooked steak to a bowl. Repeat with the remaining steak.
Serious Eats / Lorena Masso
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In the now empty pan, heat 1 tablespoon of oil on medium to high heat until glittered, add the onion and cook, stir and scrape all brown bits until the onion is translucent and starts to soften and the edges start to brown for 4-5 minutes.
Serious Eats / Lorena Masso
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Order steaks on the serving of the bowl or each plate and the top with browned onions. Serve immediately with white rice and steamed beans.
Serious Eats / Lorena Masso
Special equipment
Large zippered bag or shallow baking dish, large stainless steel, cast iron or carbon steel pan
Note
I'd rather use the already prepared cube steak in this recipe. The cube steak, which I find at the local grocery store, often comes in 6-8 Steak family packages per pack, which makes it easier to put together dinner. But if the pre -sliced cube steak is not available, I also paste the instructions needed to use the upper or lower round steak.
Make-Head and Storage
Steak and onions can be marinated for up to 12 hours before cooking.
This dish is best enjoyed immediately as the thin steak can easily overpower and heat hard, but the rest can be cooled for up to 4 days. Carefully heat the steaks with the onion in a large pan with medium heat until it heats up.