Dominican-style steak, or bistec encebollado, is a featured steak-and-onions dish in several Central and South American countries and the Caribbean. Traditionally, you slow-cook the beef over moderate heat until the meat is tender and falls apart. Because of the slow-cooking you can use cheaper cuts of meat, such as skirt steak or stew beef. The onions and spices form a rich sauce; the resulting dish resembles a stove-top pot roast.
Measure one tbsp. each garlic powder, onion powder, chili powder, paprika, cinnamon and salt into a small bowl. Mix the spices together and transfer them to a glass jar.
Put the stew beef in a plastic bag and add two tbsp. of the spice mix, one tbsp. of white vinegar and one tbsp. of olive oil. Seal and squeeze the bag to infuse the meat with the spices. Let the meat marinate in the refrigerator overnight.
Heat two tbsp. olive oil and one tbsp. butter on medium-high in a cast-iron skillet. Add the meat to the pan and sauté until brown on all sides.
Add the sliced onions and sauté until the onions turn golden brown. Add 1½ cups beef stock, ¼ cup vinegar and 1 tbsp. of the spice mixture to the skillet.
Reduce the heat to medium low, cover the pot and let the meat and onions simmer for 1 hour. Stir often.
How to Cook Stew in a Slow Cooker
How to Make a Juicy Pork Tenderloin
How to Cook Venison Steaks With Onions
How to Cook Beef Topside in a Slow ...
How to Cook Arroz Chaufa
How to Cook a Really Tender Beef Roast ...
How to Cook Corned Beef Without Being ...
How to Cook Tender Rolled Flank Steaks ...
How to Cook a Tender Steak Using a ...
How to Make Creamy Alfredo Sauce With ...
How to Cook the Neck of a Deer
How to Cook London Broil
How to Slow Cook a Pot Roast With Beef ...
How to Brine a Smoked Beef Brisket
How to Make Asado Chinese Style
How to Slow Cook Chicken With Tomatoes ...
How to Make Pho Soup
How to Cook a Strip Pepper Steak in the ...
How to Cook Pork Hamonado
How to Cook Churrasco Steak in a Pan
- “Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut”; Aliza Green; February 2005
- “Culinary Arts Principles and Applications”; Michael J. McGreal; 2008
Max Whitmore is a personal trainer with more than three years experience in individual and group fitness. Whitmore has a Bachelor of Arts in English literature from the University of Cincinnati, fitness certifications and dietetics training from Cincinnati State Technical and Community College. Whitmore has written for several online publishers.