Bistec Encebollado Colombian Steak With Onion Sauce Recipes

COLOMBIAN CARNE BISTEC - COLOMBIAN STEAK WITH ONIONS AND TOMATOES

Steps:

• Season steak with 1 teaspoon salt and garlic powder.
• Heat a large frying pan until VERY HOT.
• Add 2 tsp of oil then half of the steak and cook less than a minute on each side until browned.
• Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
• Reduce heat to medium, add another teaspoon of oil and add the onions.
• Cook 2 minutes, until soft then add the tomatoes.
• Season with more salt, to taste, about 1/4 to 1/2 teaspoon. Add black pepper and cumin and reduce heat to medium-low.
• Add 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed.
• Return the steak to the pan along with the drippings, combine well and remove from heat.
• Serve over rice or veggie rice for a low carb option with a sunny-side up egg on top.

STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)

Steps:

• Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
• In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
• In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
• In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
• To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.

BISTEC ENCEBOLLADO - STEAK & ONIONS

Steps:

• Step 1 In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs. Step 2 Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes. Step 3 Evenly divide meat among serving dishes; top with onions and drizzle with sauce.

BISTEC ENCEBOLLADO (STEAK AND ONIONS)

Steps:

• In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil. Mix together to form paste and rub the paste on both sides of the steak.
• Heat a large non-stick skillet over medium-high heat. Add one tablespoon of olive oil. Add the steaks and cook until browned, about 2 minutes per side. Remove to a plate and set aside.
• Add the last tablespoon of olive oil to same skillet and reduce heat to medium. Add the sliced onion, stirring frequently to scrape up any browned bits. Cook until onions are soft, about 10 minutes.
• Stir in apple cider vinegar.
• Slice steak into thin strips and return meat and any juices back to skillet with onions. Stir to heat through. Serve!

STEAK WITH ONIONS (BISTEC ENCEBOLLADO)

Steps:

• Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
• Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).
• Remove onions and drain on paper towels.
• On high fry steaks rapidly on each side until brown.
• Serve with onions.