Thursday, July 28, 2016

Bistec Encebollado - Steak and Onions

“Sponsored post by Mirum Shopper. All opinions are my own.”  #SaboreaTuVerano 


Bistec encebollado - Steak and onions

Steak with onions is a very popular dish in several Latin countries, and Mexico is not an exception. Thinly cut steaks are commonly seasoned with the basic garlic, salt, and pepper and cooked with lots of onions. Not all the recipes use beer, but when I tried this dish cooked with it for the first time, I liked it so much that it became my favorite way to cook steak and onions, or as we say in Spanish: “Bisteces Encebollados”. 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 his 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.


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!



 6-8 SERVINGS
 INGREDIENTS:

  • 1 ½ Top round or sirloin steaks, about 1/3-in thick
  • Salt and pepper to taste
  • 1 teaspoon garlic powder or 2 minced garlic cloves
  • 2 Tbsps. Vegetable oil
  • 1 cube Knorr beef bouillon
  • ½ cup beer (light or dark)*
  • 1 Lb. white onion, sliced
  • 2 Tbsps. vegetable oil


Bistec encebollado - steak and onions


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:
Bistec encebollado - steak and onions

1.    Season steak with salt and pepper.
2.    Heat 2 Tbsps. Of vegetable oil in a large frying pan over medium-high. Once hot, add the steak and cook for 5 minutes (in this time the meat will release its juices).
3.    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.
4.    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.
Bistec encebollado - steak and onions

5.    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



Bistec encebollado - steak and onions


Thank you Knorr® and Mirum Shopper for selecting me as you Brand Ambassador! All this month of July, I will be sharing recipes using Knorr, this little secret of many Mexican cooks 


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1 comment:

  1. My mom used to make a version of this when I was growing up. I had forgotten all about it. A must try for me, pinning this.

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