Easy Recipe: Bistec Encebollado (Steak & Onions)

I remember visiting my grandparents every weekend when I was a little girl.  I was always filled with excitement when I knew we were going over.  My grandparents were my parent the first 3 months of my life because my mother got very sick after she had me.  I guess you can say that is the reason why I had a special bond with them — not because they are my grandparents.

My abuelo (grandfather) was the chef of the house.  He would always create the tastiest meals ever.  Everyone would come over just to eat his food. He cooked with lots of love and lots of flavor.  It’s a shame I never sat down with him to write down his most famous recipes like his Bistec Encebollado (Steak & Onions).

There was something about the steak that would just melt in your mouth.  My mom never saw me eat as much as I did when he would make his steak recipe.  It was one of the best steaks I had ever ate in my entire life and still, til this day, I haven’t had one as tastiest as his recipe ::sigh::.

So even though I can’t give you my grandfather’s recipe (I would if I could), I found a very similar recipe on El Boricua.com that sounds just as good (almost).

Bistec Encebollado

2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar
1½ cups water
1 tsp. salt

1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice, pink beans and tostones.

For more tasty recipes, please join the blog hop Sabroso Saturday at Latina on a mission.com.

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