Bistec Encebollado | Serenity Valley Farms

Bistec Encebollado steak and onions

Bistec Encebollado

Puerto Rican Steak & Onions — a citrus-marinated, onion-smothered classic made with SVF pasture-raised cube steak.

How to say it: bee-STEK en-seh-boh-YAH-doh — literally “steak smothered in onions.” The name comes from the Spanish bistec (beefsteak) and encebollado (with onions). A classic Puerto Rican comfort dish that has been served on family tables across the island for generations.

Recipe Details

  • Serves: 4–6
  • Prep: 20 minutes + marinating
  • Cook: 20–25 minutes
  • Method: Blackstone / Cast Iron Skillet

Bistec Encebollado is Puerto Rico’s answer to the question every cook eventually asks: what happens when you take a good steak, hit it with acid and garlic, sear it hard, and bury it under a pile of sweet, slow-cooked onions?

The answer is one of the most satisfying one-pan meals in the Caribbean — simple enough for a Tuesday, impressive enough for company, and the kind of dish that tastes even better the next day when the marinade and onions have had time to come together.

Traditional versions use thin-sliced top round or sirloin, but our pasture-raised cube steak is the perfect fit. It is already tenderized, allowing the citrus-garlic marinade to penetrate quickly. Combined with our 21-day dry-aged beef flavor, it stands up beautifully against the vinegar, Worcestershire, and adobo seasoning.

Ingredients

For the Marinade & Steak

  • 2 lbs SVF Pasture-Raised Beef Cube Steak
  • 4 cloves garlic, minced
  • 2 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon adobo seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)

For Cooking

  • 2 large onions, thinly sliced
  • 1 tablespoon olive oil
  • ¼ cup beef broth or water

Optional Garnish

  • Fresh cilantro, chopped
  • Lime wedges

Directions

  1. Marinate the beef. Combine garlic, vinegar, Worcestershire sauce, olive oil, oregano, adobo seasoning, salt, pepper, and paprika. Add cube steak and coat evenly. Cover and refrigerate at least 1 hour — overnight is best.
  2. Cook the onions. Heat your skillet or Blackstone over medium-high heat. Add olive oil and sliced onions. Cook 8–10 minutes until softened, golden, and lightly caramelized. Remove and set aside.
  3. Sear the steak. Using the same pan, sear the marinated cube steak 2–3 minutes per side until a beautiful brown crust develops.
  4. Finish together. Return onions to the pan. Add beef broth or water to deglaze the pan. Reduce heat, cover, and simmer 10–15 minutes until the steak and onions become one flavorful dish.
  5. Taste and serve. Adjust seasoning if needed. Top with fresh cilantro and a squeeze of lime before serving.

Traditional Puerto Rican Sides

  • White Rice — soaks up the onion pan sauce
  • Habichuelas Guisadas — Puerto Rican stewed beans
  • Tostones — crispy twice-fried green plantains
  • Fresh Lime — brightens the whole dish
Make-ahead tip: This dish is even better the next day. The onions and seasonings continue to meld into the beef, creating deeper flavor after resting overnight.
Why cube steak works here: Cube steak is already tenderized, allowing the marinade to penetrate faster. It is forgiving for home cooks while still delivering the rich beef flavor that makes this dish special.
   Shop Our Cube Steak — $15.75/lb

Raised on the pastures of Monticello, Kentucky — Bob and Colleen's names are on every box.