This is a simple, easy dinner recipe. It is my version of the Puerto Rican Bistec Encebollado (encebollao). It is very flavorful and makes a wonderful sauce that is delicious on rice or sopped up with some good bread. This is seriously comfort food for me. It is also delicious reheated, if you have any leftover…which we certainly did NOT.
We had it with brown rice, black beans, and salad.
1 lb cubed steak, cut into roughly 2″ squares
2 onions, sliced
1 – 2 bell peppers, sliced (or 1 additional onion)
1 Tablespoon extra virgin olive oil
1 packet Sazón (or 1 additional teaspoon cumin and 1/2 teaspoon ground coriander)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon Italian seasoning or oregano
½ teaspoon allspice
¼ cup white vinegar
1 cup stock of your choice (I used vegetable stock)
Combine oil, 1 onion, garlic, 1 pepper, cumin, allspice, paprika, and Sazón . Pour on top of steaks, stir to coat steaks.
Let marinate at least 15 minutes, up to 2 hours.
Heat pot over medium-high heat. Sauté 5 minutes.
Add stock, vinegar, and Italian seasoning. Bring to a boil.
Add the remaining onion and pepper.
Cover. Reduce to a simmer and let cook until beef is tender, 20-40 minutes.
Note – You can use beef sirloin steak, cut into thin strips, instead of the cubed steak.
Below is an affiliate link to an msg-free brand of Sazón