Bistec Encebollado | Steak and Onions | Mexican Recipes (2024)

This recipe was given to me several years ago by an old man from Michoacan, who used to have a small restaurant near Atlanta, Georgia. I feel bad that I never asked his name, in order to give him credit for this recipe.

If you ever go to a restaurant and like the dish you ordered, ask the waiter for the recipe, chances are the cook or chef will be happy to give it to you, or at least tell you the ingredients. It has almost always worked for me when I ask for the recipe.

Bistec Encebollado - Steak and Onions

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Growing up, I used to ask my mom for an extra helping of onions when she cooked steak with onions. My dad would always tease me, saying that he had the bigger helping and that he was not sharing his portion. It was sort of a competition to see who got the bigger ration of this dish. Nowadays, I don’t prepare it often, but it sure brings back good memories of me sitting at the table next to my dad, who was a really funny guy, teasing each other over fried onions!

How to make Bistec Encebollado

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Notes:

• You will need two frying pans to prepare this dish. A large one and a medium-sized one. I usually use a light beer, but you can also use dark.

DIRECTIONS:

• Season steak with garlic powder, salt, and pepper.
• Heat 2 tablespoons. Of vegetable oil in a large frying pan over medium-high. Once hot, add the steak and cook for 5 minutes.
• Add the beer and the Knorr beef bouillon. Dissolve the beef bouillon in the beer and meat juice with the help of a wooden spoon. Lower the heat, cover, and keep cooking.
• While the meat is cooking, heat the other 2 tablespoons of vegetable oil in the second frying pan over a high heat. Once the oil is hot, add the onions. Stir-fry the onion for about 8 minutes until golden brown, but still crisp.

• Add the browned onions to the steak’s frying pan, mix, and keep cooking for about 3 minutes, just enough time to blend all the flavors. Taste to check if it doesn’t need more salt or pepper.

Enjoy!

Serve with rice, a salad, warm tortillas, or some crusty French bread to prepare yourself a delicious steak sub, aka “Torta de Bistec.”

Provecho!

Mely,

Thank you, Knorr® and Mirum Shopper for selecting me as your BrandAmbassador! All this month of July, I willbe sharing recipes using Knorr, this little secret of many Mexican cooks

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Steak Sandwich / Torta de Bistec
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Receta en españolAquí.

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