El Fogón de Frakie

If there is one dish that can compete with Mofongo for the title of «most loved,» it’s Biftec Encebollado. We take thin, tenderized steaks and marinate them in a punchy mix of vinegar, garlic, and oregano. After a quick sear, they are smothered in a mountain of onions that have softened into a sweet, savory glaze. It is best enjoyed when the onion juices soak into a side of white rice.

 

Ingredients:

 

• 1 ½ lbs of Cube Steak (Bistec de Palomilla or top round, sliced thin and tenderized)
• 2 Large Onions (sliced into rings)
• ¼ cup White Vinegar
• 4 cloves of garlic (mashed in a pilón)
• 1 tsp of Adobo
• 1 tsp Dried Oregano
• 2 tbsp of Olive Oil
• 1 Bay Leaf
• ½ cup water or beef broth (optional)

 

Methods:

 

• The Marinade: In a large bowl or zip-top bag, combine the steak, vinegar, mashed garlic, adobo, and oregano. Let it marinate in the fridge for at least 1 hour (or overnight for the best flavor).
• Sauté the Onions: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion rings and cook until they are soft and translucent. Remove the onions from the pan and set them aside.
• Sear the Steak: Add the remaining oil to the same skillet. Increase the heat to medium-high. Add the steak slices (keep the leftover marinade!) and sear for 2–3 minutes per side until browned.
• Deglaze: Pour the remaining marinade and the bay leaf into the pan. If you like a lot of sauce, add the optional water or broth now.
• The Marriage: Place the cooked onions back on top of the steak. Cover the skillet, reduce the heat to low, and let it simmer for 5–10 minutes. This makes the steak incredibly tender.
• Serve: Serve the steak hot, making sure to scoop plenty of the onions and sauce over the meat.