Ingredients with Measurements:
- 4 beef steaks (sirloin or flank)
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp thyme
Special Equipment Needed:
- Large skillet or frying pan
- Tongs
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Season the beef steaks with salt, black pepper, cumin, paprika, oregano, and thyme.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the seasoned steaks to the skillet and cook for 3-4 minutes per side or until browned.
4. Remove the steaks from the skillet and set aside.
5. Add the sliced onions and minced garlic to the same skillet and cook for 5-7 minutes or until the onions are soft and translucent.
6. Add the red wine vinegar and beef broth to the skillet and stir to combine.
7. Return the beef steaks to the skillet and spoon the onion mixture over the steaks.
8. Cover the skillet and simmer for 10-15 minutes or until the steaks are cooked to your desired level of doneness.
9. Serve hot with the onion mixture spooned over the steaks.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the steaks and onions, and simmer over low heat for cooking the steaks with the onion mixture.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 22g
Protein: 28g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Sodium: 650mg
Substitutions for ingredients:
- You can use chicken or pork instead of beef steaks.
- You can use white wine vinegar or apple cider vinegar instead of red wine vinegar.
- You can use vegetable broth instead of beef broth.
Variations:
- Add sliced bell peppers or jalapenos to the onion mixture for a spicy kick.
- Top the steaks with crumbled queso fresco or grated cheddar cheese before serving.
- Serve the steaks with rice or mashed potatoes on the side.
Tips and Tricks:
- Make sure to season the steaks well with salt and spices for maximum flavor.
- Use a meat thermometer to check the internal temperature of the steaks for doneness.
- Let the steaks rest for a few minutes before slicing and serving to allow the juices to redistribute.
Storage Instructions:
Store any leftover steak and onion mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the steak and onion mixture in a skillet over low heat until heated through.
Presentation Ideas and Garnishes:
Serve the steaks on a platter with the onion mixture spooned over the top. Garnish with fresh parsley or cilantro.
Pairings and Suggested Side Dishes:
Serve the steak with a side of rice, mashed potatoes, or roasted vegetables. Pair with a glass of red wine.
Troubleshooting Advice:
- If the onion mixture is too dry, add more beef broth or water to the skillet.
- If the steaks are overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Make sure to cook the steaks to an internal temperature of at least 145°F to ensure they are safe to eat.
- Store any leftover steak and onion mixture in the refrigerator within 2 hours of cooking.
Food History and Flavor Profiles:
Bistec Encebollado is a traditional Latin American dish that originated in Spain. It is a simple yet flavorful dish that features tender beef steaks cooked with onions and spices. The dish is known for its rich, savory flavor and tender texture.
Serving Suggestions:
Serve the Bistec Encebollado with a side of rice or mashed potatoes and a fresh salad for a complete meal.
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