Ingredients with Measurements:
- 4 beef steaks, about 1 inch thick
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large skillet or frying pan
- Tongs
Step-by-step instructions:
1. Season the beef steaks with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the beef steaks to the skillet and cook for 3-4 minutes on each side until browned and cooked to your desired doneness. Use tongs to flip the steaks.
4. Remove the steaks from the skillet and set aside on a plate.
5. In the same skillet, add the sliced onions and garlic. Cook for 5-7 minutes until the onions are soft and translucent.
6. Add the red wine vinegar, water, brown sugar, and dried oregano to the skillet. Stir to combine and bring to a simmer.
7. Return the beef steaks to the skillet and spoon the onion mixture over the top of each steak.
8. Cover the skillet and simmer for 5-10 minutes until the onion mixture has thickened and the steaks are heated through.
9. Serve the Cusiè Bistec Encebollado hot with the onion mixture spooned over the top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the steaks and onions, and simmer for the onion mixture.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 420
Fat: 24g
Protein: 37g
Carbohydrates: 11g
Fiber: 2g
Sugar: 7g
Sodium: 150mg
Substitutions for ingredients:
- You can use any type of steak you prefer, such as sirloin or ribeye.
- White wine vinegar can be used instead of red wine vinegar.
- Honey or maple syrup can be used instead of brown sugar.
Variations:
- Add sliced bell peppers or mushrooms to the onion mixture for added flavor and texture.
- Use chicken or pork instead of beef for a different protein option.
Tips and tricks:
- Make sure to season the steaks well with salt and pepper before cooking.
- Let the steaks rest for a few minutes before slicing and serving to allow the juices to redistribute.
- If the onion mixture is too thick, add a splash of water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Cusiè Bistec Encebollado in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Cusiè Bistec Encebollado on a large platter with the onion mixture spooned over the top. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro can be used as a garnish.
Pairings:
This dish pairs well with rice, beans, or roasted vegetables.
Suggested side dishes:
- Arroz con Gandules (rice with pigeon peas)
- Tostones (fried plantains)
- Ensalada de Aguacate (avocado salad)
Troubleshooting advice:
- If the onion mixture is too thin, let it simmer for a few more minutes to thicken.
- If the steaks are not cooked to your desired doneness, adjust the cooking time accordingly.
Food safety advice:
- Make sure to cook the beef steaks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cusiè Bistec Encebollado is a traditional Puerto Rican dish that combines beef steaks with a flavorful onion sauce. It is often served with rice and beans as a hearty meal.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the onion mixture, with a rich and meaty taste from the beef steaks.
Serving suggestions:
Serve the Cusiè Bistec Encebollado as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian