Spanish

Bistec Encebollado (Steak and Onions) is for Dinner.

Bistec Encebollado (Steak and Onions) takes several minutes to prepare.

Bistec Encebollado (Steak and Onions) takes several minutes to cook.

Bistec Encebollado (Steak and Onions) makes 6 servings.

The ingredients for Bistec Encebollado (Steak and Onions) are:

1 tsp. Goya Minced Garlic or 2 cloves garlic, minced

1 tsp. coarse ground black pepper

1 tsp. Goya Adobo All-Purpose Seasoning with Pepper

1/4 tsp. oregano

1/4 cup Goya Vinegar

2 lbs. trimmed loin or fillet of beef (1/4 inch thick slices)

2 tbsp. Goya Olive Oil

4 large onions, sliced very thin

Here is how you make Bistec Encebollado (Steak and Onions):

1. Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak. 2. Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white). Remove onions and drain on paper towels. 3. On high fry steaks rapidly on each side until brown. 4. Serve with onions. Number of Servings: 6Recipe submitted by SparkPeople user MIGDALIA64.

The nutritional information for Bistec Encebollado (Steak and Onions) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 87.4

• Total Fat: 5.8 g
• Cholesterol: 5.8 mg
• Sodium: 10.8 mg
• Total Carbs: 5.2 g
• Dietary Fiber: 0.9 g
• Protein: 4.4 g

Bistec Encebollado (Steak and Onions) is Spanish cuisine.