Easy Puerto Rican Bistec 2 Ways: En salsa & Encebollado.
Enjoy the vibrant flavors of Puerto Rican Bistec—succulent marinated steak, infused with island spices, sauce and onions, creating a culinary experience at home!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Jump to RecipeWhat is Puerto Rican Bistec?
The word “bistec” comes from the phrase “beef steak,” and it is a culinary staple in Puerto Rico. Typically made with cubed steak, the Puerto Rican recipe includes seasonings such as cumin, oregano, Adobo, sofrito, onions, and tomato for the flavorful sauce that distinguishes the bistec en salsa. Other times, however, it is simply grilled and adorned with caramelized onions to make the famous bistec encebollado. We will go over both ways to prepare it.
Some of the most common sides for our beloved bistec are white rice and Puerto Rican beans, sweet plantains, and avocado slices. Other sides include yellow rice such as arroz con gandules, tostones (twice-fried green plantains), and bread to dip in the yummy bistec sauce!
This recipe has key ingredients and tools to tenderize and produce a juicy steak, and yet it is simple and hearty. Perfect after a long day or during a busy weekend! One of my favorites to make at home.
Best Cut of Steak for Puerto Rican Bistec.
The traditional cut of beef for bistec encebollado is cube steak. Typically, top round or sirloin. This cut is characterized by the small cube-like indentations, a result of the meat having been tenderized prior to packaging. Like skirt steak, it can be tough meat to eat if not tenderized (again) and cooked properly.
Cube steak is a staple in Puerto Rican cooking. Not only is it an affordable cut, but it is also a healthy option due to its leanness. It is packed with protein and nutrients, which make it a great meat alternative for dinner.
Variations for Puerto Rican Bistec.
As mentioned, cube steak is tough and needs lots of love for a tender result. It needs acid and time to sit on it (marinate) as well as a meat tenderizer. I like to use white vinegar as my acidic component, but you are more than welcome to use lemon or lime juice on your marinade. For 1-2 pounds, you need the juice of one whole lime or lemon.
As far as seasonings are concerned, I like to use a good sprinkle of Adobo seasoning as well as oregano, cumin, salt and pepper. Combined with the garlic cloves and citrus, it gives the steak a tropical, delicious flavor. It takes me back home every time!
Homemade sofrito is an optional but highly recommended ingredient. It is a blend of sweet peppers, green pepper, onions, garlic and culantro (or fresh cilantro if you cannot get culantro at the store) pureed together. A Puerto Rican’s secret weapon!
I have an easy recipe but you can also use store-bought sofrito (like Goya’s). Otherwise, chop a few ounces of your favorite vegetables (e.g. yellow or white onion, peppers) and use that as your base for the sauce. Your kitchen, your rules!
Puerto Rican Bistec En Salsa.
For this recipe, you need the following equipment:
- Large skillet
- Pestle and mortar (optional)
- Meat tenderizer
- Small mixing bowl
- Large bowl
Cube steak needs to be tenderized; otherwise, it will be tough and hard to eat. Place it in a bag and use a meat tenderizer to pound the meat for a minute on both sides. Move to a large bowl and sprinkle liberally with Adobo. Set aside.
To a mortar, add garlic cloves and use the pestle to crush. I like to do it this way because it is how I grew up doing it, but if you do not have a pestle and mortar, mince the garlic with a knife. Place it in a small mixing bowl, then combine oil, vinegar (or citrus of choice), salt, pepper, cumin, and oregano. Mix it all together.
Pour oil mixture over the steaks and coat them well. Cover steaks and refrigerate for at least an hour or overnight. You can marinate for up to 2 days. Be sure they are in an airtight container or large resealable plastic bag.
When ready to cook, heat oil in a large skillet at medium heat. Add the sofrito and place steaks (along with the contents from the bag) on top to cook for a few minutes. Then flip.
Add tomato sauce, sliced onions, chicken broth, and bay leaves. Gently stir to coat everything. Cover and simmer (low heat) for about 30 minutes. You want the steak to be tender and juicy!
Once done coat in sauce and serve with white rice, avocado slices, and sweet plantains or crusty bread. So good!
Puerto Rican Bistec Encebollado.
To make it “encebollado” (without the sauce), follow the tenderizing and marinade process. Then, when ready to cook, set a skillet to medium-high heat and add oil and butter.
Add the steaks and cook on one side for about a couple of minutes then flip. Add more butter, then sprinkle the sliced onions on the pan. Stir them around to caramelize.
Cook steaks for 2-3 minutes on second side. Ensure the temperature on the inside is 145 degrees Fahrenheit, then remove from the skillet. Top with onions, and serve with rice, habichuelas guisadas (beans) and tostones or avocado.
Storage.
Cooked bistec will last in an airtight container for up to 3 days in the refrigerator. To warm it up, add it to a skillet at low heat for a few minutes or use the microwave. Be sure to place a damp cloth over it.
I hope you enjoyed both of these delicious and easy Puerto Rican bistec recipes. Both ways are staples in Puerto Rican homes all over, and I hope it is a meal you can share and enjoy with your family, too!
As always, ¡buen provecho from The Happy Wookiee!
Easy Puerto Rican Bistec 2 Ways: En salsa & Encebollado
Equipment
- Large skillet
- Pestle and Mortar optional
- Meat tenderizer
- small mixing bowl
- large mixing bowl
Ingredients
- 2 lbs cube steak
- 6 garlic cloves crushed
- 3 tbsp olive oil
- 4 tbsp white vinegar *
- 2 tbsp oregano
- ¾ tsp ground cumin
- Salt to taste
- Black pepper to taste
- Adobo seasoning
- 2 oz sofrito
- 8 oz tomato sauce
- 1/3 cup chicken broth
- 2 bay leaves
- 1-2 tbsp butter
- 1 yellow onion sliced into rounds
Instructions
Bistec En Salsa.
- Place steaks in a resealable bag and close. With a meat tenderizer, pound for a minute on both sides. Move to a bowl and sprinkle liberally with Adobo seasoning. Set aside.
- Add garlic cloves to a pestle and mortar and crush. You can also mince and place in a small mixing bowl. Add salt, pepper, cumin, oregano, vinegar (or citrus of choice –see notes) and 2 tbsp of oil. Mix together.
- Pour oil mixture over the steaks and coat them well. Cover steaks and refrigerate for at least an hour or overnight. You can marinate for up to 2 days.
- When ready to cook, heat oil in a large skillet at medium heat.
- Add sofrito and place steaks on top to cook for a few minutes. Then flip.
- Add tomato sauce, sliced onions, chicken broth, and bay leaves. Gently stir to coat everything.
- Cover and simmer (low heat) for about 30 minutes. You want the steak to be tender and juicy!
- Once done coat in sauce and serve with white rice, avocado slices, and sweet plantains or crusty bread.
Bistec Encebollado
- To make it simply without the sauce, follow instructions 1-3 above.
- Set a large skillet to medium-high heat.
- Pour oil and butter into the hot skillet then add your steaks.
- Cook on one side for about a couple of minutes then flip.
- Add more butter, then sprinkle sliced onions on the pan. Stir them around to soften.
- Cook steaks for 2-3 minutes on that side. Ensure the temperature on the inside is 145 degrees Fahrenheit, then remove from the skillet.
- Top with onions and serve with rice, habichuelas guisadas (beans) and plantains or avocado.
- ¡Buen provecho from The Happy Wookiee!
