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!
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!
Notes
Cube steak is tough and needs acid and time to sit on it (marinate) for a tender result. 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.
Homemade sofrito is an optional but highly recommended ingredient. 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!
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.