Steak and Onions (Bistec) Recipe
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 2 lbs (900g) beef steak (sirloin, ribeye, or flank steak work well)
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white vinegar or fresh lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup beef broth or water
- Fresh cilantro (optional, for garnish)
- Cooked white rice or tostones (fried plantains) for serving
Instructions:
1. Prepare the Marinade:
- In a large mixing bowl, combine the olive oil, white vinegar or lime juice, ground cumin, dried oregano, smoked paprika, minced garlic, salt, and pepper. Whisk the ingredients together until well combined. This mixture serves as both the marinade and the sauce base for the bistec.
2. Marinate the Steak:
- Take the beef steak and cut it into serving-sized pieces if necessary. Place the steak pieces in the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap or transfer the steak and marinade into a resealable plastic bag. Allow the steak to marinate for at least 30 minutes, or for more intense flavor, refrigerate it for up to 4 hours.
3. Cook the Onions:
- Heat a large skillet over medium heat. Add a little olive oil if needed, then add the sliced onions. Cook the onions, stirring occasionally, until they become soft and translucent, about 8-10 minutes. If you prefer caramelized onions, you can continue cooking them for an additional 10-15 minutes until they develop a golden-brown color. Once cooked, remove the onions from the skillet and set them aside.
4. Sear the Steak:
- In the same skillet, add a bit more olive oil if needed and increase the heat to medium-high. Remove the steak pieces from the marinade, letting any excess drip off, and add them to the hot skillet. Sear the steak for about 2-3 minutes on each side, or until browned. The goal is to develop a nice crust on the outside of the steak while keeping the inside tender and juicy.
5. Add the Onions and Sauce:
- Once the steak is seared on both sides, reduce the heat to medium. Pour the remaining marinade into the skillet along with the beef broth or water. Stir to combine and bring the mixture to a simmer. Add the cooked onions back into the skillet, spreading them over and around the steak.
6. Simmer and Tenderize:
- Cover the skillet with a lid and let the steak and onions simmer gently for about 20-25 minutes. This slow cooking process allows the flavors to meld together and tenderizes the steak. If the sauce reduces too much, you can add a little more beef broth or water.
7. Serve:
- Once the steak is tender and the sauce has thickened slightly, remove the skillet from the heat. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with fresh cilantro if desired.
8. Serving Suggestions:
- Serve the bistec hot, spooning the onions and sauce over the top. It pairs perfectly with cooked white rice, which helps soak up the flavorful sauce. Tostones (fried plantains) are another traditional side that complements the dish well.
Tips and Variations:
- Different Cuts of Meat: If you prefer a different texture or flavor, you can use other cuts of beef such as chuck, skirt steak, or even pork for a twist on the classic recipe.
- Vegetable Additions: Consider adding bell peppers or tomatoes to the onion mixture for added flavor and color.
- Spicy Kick: If you like a bit of heat, add a sliced jalapeƱo or a pinch of red pepper flakes to the marinade.
- Marinade Time: For the best flavor, marinate the steak overnight in the refrigerator.
This Steak and Onions (Bistec) recipe is a comforting, flavorful dish that’s perfect for a family meal or a special occasion. The tender steak combined with the savory onions and rich sauce makes it a crowd-pleaser, especially when served with simple sides like rice or plantains. Enjoy!