Spanish Style Steak And Onions Recipes

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.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

SPANISH STEAK

Steps:

• Cut steak in serving pieces.
• Roll in flour.
• Heat oil; salt and pepper steaks; and brown on each side.
• Place in baking dish.
• Add onion to oil, saute until soft.
• Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
• Cook and stir for 2 minutes.
• Pour over steaks in baking dish.
• Bake, covered at 350* for 1/1/2 hour.

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!

SPANISH STEAK SAUCE

Steps:

• Place all ingredients into food processor and pulse at first, then process to combine into thick but smooth sauce. Serve over sliced steak.

BISTEC ENCEBOLLAO

Steps:

• 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.