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Bistec Encebollado (Classic)
Traditional dish · Spanish
A traditional Spanish dish featuring thinly sliced steak, pan-fried until tender, and then simmered with copious amounts of caramelized onions in a savory sauce. Often served with potatoes or rice.
Ingredients
- Beef steak (e.g., sirloin or flank)1.5 lbs
- Yellow onions3 large
- Garlic4 cloves
- White wine1/2 cup
- Beef broth1 cup
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsley2 tbsp, chopped
Steps
- 1
Slice the beef thinly against the grain. Season generously with salt and pepper.
- 2
Slice the onions thinly. Mince the garlic.
- 3
Heat olive oil in a large skillet over medium-high heat. Sear the steak slices in batches until browned on both sides. Remove steak and set aside.
- 4
Reduce heat to medium-low. Add the sliced onions to the skillet and cook slowly, stirring occasionally, until deeply caramelized and soft, about 20-25 minutes. Add minced garlic during the last 5 minutes of cooking.
- 5
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- 6
Add the beef broth and bring to a simmer. Return the seared steak to the skillet. Cover and simmer gently for 10-15 minutes, or until the steak is tender and cooked through.
- 7
Stir in chopped parsley. Adjust seasoning with salt and pepper if needed.
- 8
Serve hot, spooning the onions and sauce over the steak.
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