This Salvadoran Bistec Encebollado recipe is a quick, simple and easy dish for newcomers or pros. This Salvadoran dish includes marinated steak simmered with onions and basic spices like cumin, pepper. The recipe calls for few ingredients and uses straightforward cooking steps. You just marinate the beef, saute onions and place everything in one pan to finish cooking. The result is a great dish which doesn’t call for advanced skills and is ideal for anyone.
The Salvadoran Bistec Encebollado recipe is also easy on a budget. The ingredients are basic and affordable: Beef, onions, garlic along with some herbs. No expensive cuts of meat are needed because slow cooking tenderizes even more economical beef. Serving it with rice or tortillas stretches the dish even more and makes it a cheap way to feed a family. This recipe is a good one in case you’re watching your budget but still need a filling meal.
The Salvadoran Bistec Encebollado recipe also keeps well for later use. Leftovers may be kept in the fridge up to three days. The flavors build as the steak and onions sit, and are even better the next day. Reheat over the stove or even in the microwave till the meat is hot but do not let it dry out. This makes it an easy meal to make ahead for weeknight or meal prepping convenience.
Ingredients For the Salvadoran Bistec Encebollado Recipe
Thinly Sliced Beef Steak
Thinly Sliced large Onions
Minced Cloves of Garlic
Vegetable Oil
Red Wine Vinegar
Soy Sauce
Worcestershire Sauce
Water
Salt
Pepper
Cooking Instructions For the Salvadoran Bistec Encebollado Recipe
- In a large bowl, mix together the red wine vinegar, soy sauce, Worcestershire sauce, water, minced garlic, salt, and pepper.
- Add the thinly sliced beef steak to the bowl, and marinate it for at least 30 minutes in the refrigerator.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sliced onions to the skillet, and cook them until they are caramelized, stirring occasionally. This should take about 10-15 minutes.
- Remove the onions from the skillet and set them aside.
- In the same skillet, add the marinated beef and cook until browned, stirring occasionally. This should take about 5-7 minutes.
- Add the caramelized onions back into the skillet with the beef, and stir everything together.
- Reduce the heat to low, and let the mixture simmer for 5-10 minutes.
- Serve the Salvadoran Bistec Encebollado hot with rice and beans or tortillas.
10 Most Popular Spices For Salvadoran Cooking
1. Annatto
Annatto (achiote,) is a spice that gives earthy flavour and red-orange colour to food. It is used in sauces, stews, rice dishes and to marinate meats or color sauces.
2. Cumin
Among the most popular spices in Salvadoran cuisine is Cumin. It gives soups, beans and meats a warm, slightly nutty flavour. Cumin is often used with other spices in seasoning blends.
3. Garlic
Garlic is a spice in Salvadoran cooking because of its pungent flavour. It’s used in several dishes, powdered or fresh, from marinades and sauces to soups and stews.
4. Oregano
Oregano is a peppery and bitter herb utilized in Salvadoran dishes. It can be used in salsas, sauces & stews, and to season meats. Salvadoran oregano is milder than Mediterranean varieties.
5. Black pepper
Black pepper is an everyday spice that gives a hot note to many Salvadoran foods. It can be used in marinades, sauces and together with salt as standard seasoning in savoury foods.
6. Bay leaves
Bay leaves give many Salvadoran dishes, soups and stews a subtle, aromatic flavor. They are often added during cooking and removed when serving, giving a mild, herbal flavor.
7. Cinnamon Cinnamon is used in sweet and savoury Salvadoran dishes. In powder or whole sticks, cinnamon warms drinks like atoles and desserts like torrejas and meats and sauces.
8. Paprika
Paprika is another key spice in Salvadoran cooking, mild in flavour and red in colour. It’s used in seasoning blends for meats, sauces and stews. Both sweet and smoked varieties are acceptable depending on the dish.
9. Ground Cloves
Cloves add a slightly sweet and spicy flavour to many Salvadoran recipes involving pork or beef. Ground cloves are sometimes sparingly used to warm stews, marinades and sauces.
10. Chili powder
Chili powder is often used to give Salvadoran dishes a light or moderate heat. Incorporated to soups, sauces or stews, it gives a slight spice without overwhelming the dish.
These ten spices are the bases of many traditional Salvadoran dishes. Each brings something special to the table, and they combine to produce the complex, hearty flavours characteristic of Salvadoran cuisine.
FAQ For the Salvadoran Bistec Encebollado Recipe
Q: What is included in a traditional Salvadoran Bistec Encebollado recipe?
A: A traditional Salvadoran Bistec Encebollado recipe features several key ingredients that contribute to its hearty and satisfying nature. The primary component is the steak, typically flank or sirloin, which is marinated in a blend of spices, vinegar, and citrus juice to enhance its flavor and tenderness. Sliced onions are also essential, as they are sautéed until caramelized, providing a sweet and tangy contrast to the savory meat. Additional ingredients often include garlic, bell peppers, and seasoning like salt and pepper. This dish is usually served with rice and tortillas, making it a complete meal that showcases the rich flavors of Salvadoran cuisine.
Q: How do you prepare the steak in a Salvadoran Bistec Encebollado recipe?
A: To prepare the steak in a Salvadoran Bistec Encebollado recipe, start by selecting a good cut of meat, such as flank or sirloin. Begin by marinating the steak in a mixture of vinegar, lime juice, garlic, and spices like cumin and paprika for at least 30 minutes, which helps to tenderize the meat and infuse it with flavor. Once marinated, heat a skillet over medium-high heat and sear the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. After cooking, allow the steak to rest for a few minutes before slicing it against the grain to ensure maximum tenderness. This method of preparation results in flavorful, juicy steak that serves as the star of the dish.
Q: What side dishes pair well with a Salvadoran Bistec Encebollado recipe?
A: A Salvadoran Bistec Encebollado recipe can be complemented by various side dishes that enhance its flavors and create a well-rounded meal. One popular accompaniment is rice, which helps soak up the juices from the meat and onions. Additionally, corn tortillas are a staple in Salvadoran cuisine, providing a perfect vehicle for the bistec and onions. You can also serve the dish with refried beans for added protein and texture, along with a fresh salad made with tomatoes, avocado, and cilantro. These sides not only round out the meal but also contribute to the overall experience of enjoying this traditional dish.
Q: Can a Salvadoran Bistec Encebollado recipe be made with alternative proteins?
A: Yes, a Salvadoran Bistec Encebollado recipe can be easily adapted for those seeking alternative proteins. For example, you can use chicken or pork instead of beef, adjusting the cooking times to ensure the meat is thoroughly cooked while remaining tender. Additionally, for a vegetarian option, consider using portobello mushrooms or tofu, marinated in a similar way to the beef to absorb the flavors. These alternatives allow everyone to enjoy the essence of Bistec Encebollado while accommodating different dietary preferences, ensuring that the dish remains accessible and appealing.
Q: What storage tips should be followed for leftover Salvadoran Bistec Encebollado recipe?
A: When it comes to storing leftover Salvadoran Bistec Encebollado recipe, proper techniques can help maintain its flavor and texture. Allow the cooked dish to cool down to room temperature before transferring it to an airtight container. The leftovers can be refrigerated for up to three to four days, making them convenient for future meals. If you want to keep it for a longer period, consider freezing the bistec and onions separately. When reheating, do so gently on the stovetop or in the microwave, adding a splash of water or broth to restore moisture. These storage tips ensure that you can enjoy the rich flavors of Bistec Encebollado again without compromising quality.
Salvadoran Bistec Encebollado Recipe
Equipment
- Large bowl for marinating
- Large skillet for cooking the beef and onions
- Cutting board and knife for slicing the onions and beef
- Measuring cups and spoons for measuring ingredients
- Tongs for stirring and flipping the beef in the skillet
- Serving dish for the final dish
Ingredients
- 2 lbs. thinly sliced beef steak
- 4 large onions, thinly sliced
- 4 cloves of garlic, minced
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the red wine vinegar, soy sauce, Worcestershire sauce, water, minced garlic, salt, and pepper.
- Add the thinly sliced beef steak to the bowl, and marinate it for at least 30 minutes in the refrigerator.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sliced onions to the skillet, and cook them until they are caramelized, stirring occasionally. This should take about 10-15 minutes.
- Remove the onions from the skillet and set them aside.
- In the same skillet, add the marinated beef and cook until browned, stirring occasionally. This should take about 5-7 minutes.
- Add the caramelized onions back into the skillet with the beef, and stir everything together.
- Reduce the heat to low, and let the mixture simmer for 5-10 minutes.
- Serve the Salvadoran Bistec Encebollado hot with rice and beans or tortillas.
2 comments
The beef was tender, and the caramelized onions added a wonderful sweetness to balance the savory flavors. The marinated steak absorbed all the flavors perfectly, making each bite juicy and flavorful.
A amazing dish!