Bistec Encebollado Recipe (Beef with Onions): I don't know how many versions I've found. In the end I went ahead and created my own. It tastes incredible! 1½ pound beef round, [0.68 kg], sliced crosswise (¼" [0.5 cm]-thick aprox.) Place the beef in a zippy bag and add onion, oregano, pepper, vinegar, sugar, ½ cup of water and salt.
Beef lovers, you'll love this quick Colombian Carne en Bistec steak dish cooked with onions, tomatoes and cumin. Season steak with 1 teaspoon salt and garlic powder. Heat a large frying pan until VERY HOT. Add 2 tsp of oil then half of the steak and cook less than a minute on each side until browned.
Encebollado means “cooked with onions.” This is a great way to cook steak, especially the less tender cuts of meat, since the juices of the onion help to break down tough proteins. It’s unfussy enough for a weeknight dinner, but I would also be proud to serve this to guests.
Because the steak typically used for bistec encebollado is not the most tender cut, it’s really important to marinate before cooking, even if it’s only for 30 minutes. 4-8 hours is best which makes this an ideal meal prep dinner if you like to plan out your weekly menu.