Meat
Bistec encebollado
Thin steak smothered in sweet onions. The weeknight Cuban plate.
40 minServes 4
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 1½ lbpalomilla steak
- 2 largeonions, sliced
- 4garlic cloves
- 2limes
- 1 TbspGoya Adobo
- 1 tspBadia ground cumin
- 2 TbspGoya olive oil
- 2 cupsGoya white rice, cooked, to serve
How to make it
- 1
Rinse 1 cup Goya white rice until the water runs clearer. In a small pot combine the rice with 1½ cups water and a pinch of salt. Bring to a boil, cover, turn the heat to low, and cook 18 minutes. Turn off the heat and rest 5 minutes, covered. Fluff with a fork.
- 2
Peel the 2 onions and slice them into half-moons about ¼ inch thick. Peel the 4 garlic cloves and smash them with the side of a knife, then mince. Cut the limes in half.
- 3
Pat the palomilla steaks dry. Season both sides with the Goya Adobo, cumin, minced garlic, and the juice of 1 lime. Let them sit 10 minutes.
- 4
Heat 2 Tbsp Goya olive oil in a wide skillet over medium-high until it shimmers. Lay the steaks in (work in two batches if they overlap). Sear 3 minutes without moving, flip, and sear 3 minutes more. The meat should brown, not steam. Set the steaks on a plate.
- 5
In the same pan add the sliced onions and a splash of water. Stir up the browned bits. Cover and cook 8–10 minutes on medium, stirring once, until the onions are soft and sweet.
- 6
Return the steaks to the pan, nestle them in the onions, and warm 1 minute. Squeeze the second lime over the top. Serve the steak and onions over the rice.