Bistec Encebollado (steak and onions) is a classic Latin American steak dish made with pan-seared beef, sautéed onions, and a light pan sauce, commonly served with rice.
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This Paraguayan-inspired Bistec Encebollado recipe is a quick one-skillet steak dinner made with tender beef and sautéed onions, using simple ingredients and minimal prep for bold flavor. Serve it with our Arroz Blanco for an easy, complete meal.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Sirloin steak: Provides a tender beef base that sears quickly and stays juicy.
- Sweet onion: Adds sweetness and body to the pan sauce; can be substituted with yellow, white, or red onion.
- Water: Loosens the browned bits, allowing the sauce to form smoothly.
- Fresh lemon juice: Deglazes the pan, making the sauce tangy and glossy. It can be substituted with White wine vinegar.
- Butter: Finishes the sauce so it coats the steak evenly.
- Olive oil: Prevents sticking and supports even browning.
How to Make Bistec Encebollado
Note: Full instructions are provided in the recipe card below.
- Remove the steaks from the refrigerator 10 minutes before cooking so they are not cold. In a small bowl, mix the water and lemon juice (or vinegar)
- Heat a large nonstick skillet over medium heat. Season the steaks on both sides with salt and black pepper. When the skillet is hot, drizzle with 1 teaspoon olive oil. Place the steaks in the pan and cook for about 2 minutes per side, until browned and they release from the pan.
- Transfer the steaks to a plate and set aside. Add another 1 teaspoon of olive oil to the skillet. Add the onion, season with a pinch of salt, and sauté for about 2 minutes, stirring, until lightly golden.
- Pour in the lemon juice and water mixture and stir well, scraping the browned bits from the bottom of the pan.
- Cook for about 3 minutes, stirring occasionally, until the onion is slightly tender and the sauce reduces. Turn off the heat, add the butter, and swirl the pan until melted and glossy. Serve the Bistec Encebollado topped with the onion and pan sauce.
Hint:Do not move it early; wait until a crust forms so it releases naturally.
Storage, Make Ahead, & Freezing
Storage: Store the Bistec Encebollado in an airtight container in the refrigerator for up to 3 days.
Make Ahead & Freezing: Not recommended, as the texture is best when served fresh.
Camila's Tips & Variations
- No crust forming: Make sure the pan is fully hot before adding the steaks.
- Steak sticking: Do not move it early; wait until a crust forms so it releases naturally.
- Tough texture: Let the steak rest for a few minutes after cooking so the juices redistribute.
- Dry meat: Remove from heat as soon as it reaches your desired doneness.
- Extra flavor: Finish with a small knob of butter in the pan sauce for a richer taste.
Frequently Asked Questions
Is it necessary to sear the meat before cooking the stew?
Yes. Searing the meat enhances its flavor and creates a richer base for the stew's broth.
Why is my bife encebollado tough?
It was overcooked or sliced with the grain; cook only until done, and slice against the grain to keep it tender.
How do I keep the steak from sticking to the pan?
The pan must be very hot, and the steak should not be moved until a crust forms.
What happens if I add the onions too early?
They break down and lose texture, turning soft instead of lightly caramelized-cook them just until tender and golden.
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Recipe
Bistec Encebollado
Ingredients
- 2 sirloin steaks (or top sirloin or top round)
- 1 medium medium sweet or yellow onion , peel and slice into ½-inch (1 cm) half-moons.
- 2 tablespoons water
- 2 teaspoons lemon juice or white wine vinegar
- 1 teaspoon butter
- 2 teaspoons Olive oil , as needed
- kosher Salt , to taste
- Freshly ground black pepper , to taste
Instructions
- Remove the steaks from the refrigerator 10 minutes before cooking so they are not cold. In a small bowl, mix the water and lemon juice (or vinegar)
- Heat a large nonstick skillet over medium heat. Season the steaks on both sides with salt and black pepper.
- When the skillet is hot, drizzle with 1 teaspoon olive oil. Place the steaks in the pan and cook for about 2 minutes per side, until browned and they release from the pan.
- Transfer the steaks to a plate and set aside. Add another 1 teaspoon olive oil to the skillet. Add the onion, season with a pinch of salt, and sauté for about 2 minutes, stirring, until lightly golden.
- Pour in the lemon juice and water mixture and stir well, scraping the browned bits from the bottom of the pan.
- Cook for about 3 minutes, stirring occasionally, until the onion is slightly tender and the sauce reduces. Turn off the heat, add the butter, and swirl the pan until melted and glossy. Serve the steaks topped with the onion and pan sauce.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
