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Bistec Encebollado with Sherry and Smoked Paprika
80% authentic · Spanish Fusion
A flavorful twist on Bistec Encebollado, incorporating the nutty notes of sherry and the smoky depth of paprika for a richer, more complex flavor profile.
Ingredients
- Beef steak (e.g., ribeye or sirloin)1.5 lbs
- Yellow onions3 large
- Garlic3 cloves
- Dry sherry1/2 cup
- Beef broth1 cup
- Olive oil3 tbsp
- Smoked paprika1 tsp
- Saltto taste
- Black pepperto taste
- Fresh rosemary1 sprig, for garnish
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 and smoked paprika during the last 5 minutes of cooking, stirring constantly.
- 5
Pour in the dry sherry 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
Adjust seasoning with salt and pepper if needed.
- 8
Serve hot, garnished with a sprig of rosemary.
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