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Bistec Encebollado

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 312kcal

Ingredients

  • 16 oz Sirloin steaks use NY Strip steak to enhance the meal if desired
  • 2 tbsp Steak seasoning use your favorite type
  • 2 tbsp Canola oil
  • 1 cup Red onion sliced
  • 4 Dinner rolls buttered if desired

Sofrito

  • 2 cloves Garlic
  • 1/4 cup Onion
  • 1/4 cup Red bell pepper
  • 1/2 cup Green bell pepper
  • 1/4 cup Grape tomatoes
  • 1/4 cup Fresh cilantro
  • 1/4 cup Fresh parsley also some for garnish
US Customary - Metric

Instructions

  • Season both sides of the steak with steak seasoning, salt, and pepper. Let sit for 15 minutes.
  • Place all of the ingredients for the sofrito in a blender or food processor and blend until smooth. Season with salt to taste. Pour into a saucepan and place over low heat to warm.
  • Preheat a grill or cast iron skillet over medium heat. Once hot, add the oil and onions. Cook until the onions start to soften then push to one side of the pan and add in the steak. Stir the onions occasionally while cooking the steak.
  • Cook the steak to your desired temperature using a thermometer (see below). Let rest on a cutting board for 5 minutes before slicing.
  • Serve the sofrito with the steak and bread. Garnish with parsely.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 312kcal | Carbohydrates: 18g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 184mg | Potassium: 606mg | Fiber: 3g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 38mg | Calcium: 113mg | Iron: 4mg