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Steak with Onions, Bistec Encebollado Recipe

Steak with Onions, Bistec Encebollado Recipe

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  • 2 pounds beef sirloin steak, sliced thinly across the grain
  • 1/2 cup olive oil
  • 2 tbsp minced garlic
  • 1 pinch dried oregano
  • 1 packet sazon seasoning
  • 2 large white onions, sliced into rings
  • 1/4 cup distilled white vinegar
  • 1 cup beef stock
  • 1 tsp salt



      In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
      When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.


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