How To Make Bistec Encebollado
Serve this Bistec Encebollado for a Colombian twist on the classic beefsteak made with pan-seared sirloin, and a flavorful sauce of tomatoes and onion.
Serves:
Ingredients
- 1½lbsgrass fed sirloin tip steak,sliced very thin
- Salt,to taste
- Garlic powder,to taste
- cumin,to taste
- 4tspolive oil
- 1medium onion,sliced thin or chopped
- 1very large tomato,or 2 medium tomatoes, sliced thin or chopped
Instructions
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Season steak with salt and garlic powder.
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Heat a large frying pan until very hot.
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Add 2 teaspoons of oil then half of the steak; cook for less than a minute on each side. Set steak aside
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Add another teaspoon of oil, and cook the remaining steak. Set aside.
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Reduce heat to medium, then add another teaspoon of oil and the onions.
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Cook for 2 minutes. Add the tomatoes.
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Season with salt, pepper, and cumin, reducing heat to medium-low.
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Add about ¼ cup of water and simmer a few minutes to create a sauce. Adjust taste with seasoning and add more water as needed.
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Return the steak to the pan along with the drippings. Combine well and remove from heat.
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Serve over rice. For a low carb option with a sunny-side-up egg on top.
Recipe Notes
Nutrition
- Calories: 282.40kcal
- Fat: 19.34g
- Saturated Fat: 6.97g
- Monounsaturated Fat: 9.18g
- Polyunsaturated Fat: 0.97g
- Carbohydrates: 2.86g
- Fiber: 0.65g
- Sugar: 1.46g
- Protein: 23.08g
- Cholesterol: 88.45mg
- Sodium: 373.69mg
- Calcium: 38.49mg
- Potassium: 444.01mg
- Iron: 2.01mg
- Vitamin A: 10.98µg
- Vitamin C: 4.89mg
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