Bistec Encebollado
The bold taste of bistec encebollado comes mostly from marinating the flank steak over a long period of time (10-12 hours). The red wine vinegar in the marinade helps to tenderize the connective tissue of the meat. You will be pleasantly surprised to find that the onions do not overpower this dish.
Bistec Encebollado is simply steak and onions. But there is nothing simple about this favorite Puerto Rican dish which is not only outstanding in flavor but also incredibly easy to make. Although I had already decided on using flank steak, I emailed a couple of Latin American friends to see what cut of meat they preferred. I was surprised to hear that they all use something different. From cube steaks to sirloin, each one had a different preference. How could that be?
I decided to stick with the tried and true-my beloved flank steak. I also like to use flank steak for a tasty Cuban dish I love known as Vaca Frita (fried cow). The bold taste of bistec encebollado comes mostly from marinating the flank steak over a long period of time (10-12 hours).
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