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.
- 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
Season steak with salt and garlic powder.
Heat a large frying pan until very hot.
Add 2 teaspoons of oil then half of the steak; cook for less than a minute on each side. Set steak aside
Add another teaspoon of oil, and cook the remaining steak. Set aside.
Reduce heat to medium, then add another teaspoon of oil and the onions.
Cook for 2 minutes. Add the tomatoes.
Season with salt, pepper, and cumin, reducing heat to medium-low.
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.
Return the steak to the pan along with the drippings. Combine well and remove from heat.
Serve over rice. For a low carb option with a sunny-side-up egg on top.
- 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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