Others help us improve your user experience or to allow us to track behavior and user patterns. As a result, butchers send the steaks through a mechanical tenderizer that creates cube-shaped indentations in the meat. Between the tenderizing from the butcher, the pounding at home and the marinade, it’s super tender. In proper Spanish it’s bistec encebollado. Your version sounds so flavorful and tasty. Sorry, your blog cannot share posts by email. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Add the steaks to the marinade in the bowl, turning them in the marinade a few times to coat them well. Pound the spices until a thick paste forms. Cover the bowl with plastic wrap and marinate the meat, in the refrigerator, for 2-3 hours (or overnight). Thankfully, I have a recipe that uses a cut of meat most people shy away from. I made it tonight and my husband and I loved it! That spice paste really is the backbone of the dish. While steak is cooking, slice the onions. When i get this cut, I’ll def use this recipe! Heat cooking oil over medium heat in a large frying pan. The tough meat used for bistec encebollao remains chewy, even after it’s mechanically tenderized. Thanks for sharing. When the steak is tender and nearly done, add your onions on top of the steaks. I have never heard of this cut in Uk before, I will ask at the butchers next time! The rest of the flavor will come from a hefty amount of sauteed onions. When pounding meat to thin it out, you’ll whack down and smooth out towards the edge of the parchment paper. Obviously, the longer you marinate the meat, the more flavor your final dish will have. Love all these onions!! Yum this sounds so good! That would be a meal as is, however, I like to serve my bistec encebollao with a side of Habichuelas Guisadas. Once the oil begins to shimmer in the pan, add the sliced onions. Sear the meat on the second side for 4 minutes. A meat mallet is a weighted tool- some have two sides- used to pound meat out, or to cube/tenderize meat. The pilón is an essential tool in Puerto Rican cooking. If you have one like mine, you can purchase tough cuts of meat and cube them yourself. If you want to experiment, try making this marinade with white wine or red wine vinegar instead of plain white. But, first, add the dried oregano, peppercorns, and Ádobo to a pilón (mortar and pestle) or small blender. Sauté the onions for 5-6 minutes over medium heat, or until they begin to wilt and take on a little color. Because this cut of meat is so tough, we’re not only going to marinate it for a few hours, we’re also going to pound it thinner. , Site performance & analytics, User behavior & pattern tracking, Advertising, Affiliate links, Puerto Rican Style Turkey Stuffing for Thanksgiving {Recipe}. Well, I hope you like mine just as much as your mom’s! I agree that this site may use cookies for site performance. Instant Pot Directions: Season beef with adobo or garlic salt, and black pepper to taste. 10 Thanksgiving Leftover Recipes to Enjoy with Your Family! Once the onions are soft, use a set of tongs to move them from the pan to a separate bowl or platter. LOL!! Contact. Hi! Add the Sazón to the pilón with the other spices. Drain all but a tablespoon of the flavored oil from the pan. You should never bastardized beef by cooking it to well-done, anyway. Clicking through this page helps support running The Levantess blog. I’m sure everyone in my home will enjoy this. Bistec sounds very interesting and you explained all the technicalities so well! Enjoy your Bistec Encebollao while piping hot. It's pure Puerto Rican comfort food. Store any leftovers in the fridge for up to two days. Continue pounding out the steaks until they are all the same thickness. Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).