Bistec Encebollado

Name: Bistec Encebollado
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 500 g beef steaks; 2 onions; 1 tomato; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Bistec Encebollado is a beloved staple in Peruvian home kitchens, where it's crafted with a simplicity that speaks to the heart of family cooking. This dish, a weeknight regular, finds its roots in everyday life, where cooks measure salt by feel and employ a generous hand with the fat, ensuring each bite delivers comforting richness. This version captures the essence of what you might find on a family table, served in the way generations have known and loved.

The result is a savory symphony of tender beef steaks paired with caramelized onions and the subtle tang of tomatoes. A splash of soy sauce brings a touch of umami, making each mouthful a satisfying balance of flavors. This dish doesn't demand ceremony; it invites you to savor the honest taste of home, where each element of the plate has its place in the comforting embrace of tradition.

Ingredients

500 gbeef steaks
2onions
1tomato
1 tbspsoy sauce
to tastefine sea salt

Method

Begin by seasoning 500 g of beef steaks with fine sea salt to taste. Ensure the steaks are evenly coated with salt on both sides, as this will enhance the flavor and help tenderize the meat.
Heat a large skillet over medium-high heat and add enough oil to generously coat the bottom. Once the oil is shimmering, carefully place the steaks in the skillet. Brown each side until a deep, rich color develops, which should take about 3-4 minutes per side. The steaks should have a caramelized crust, indicating they are ready for the next step.
While the steaks are browning, slice 2 onions into thin rings and 1 tomato into wedges. Once the steaks are browned, remove them from the skillet and set aside on a plate.
In the same skillet, add the sliced onions, allowing them to cook in the beef drippings. Stir occasionally until the onions are soft and translucent, with a slight golden hue. This process should take about 5-7 minutes, and the onions should have absorbed the flavors left in the pan.
Add the tomato wedges to the skillet with the onions. Cook until the tomatoes start to soften and release their juices, which will help create a flavorful base for the dish. This should take about 3-4 minutes.
Return the browned steaks to the skillet, nestling them among the onions and tomatoes. Add 1 tablespoon of soy sauce, ensuring it is evenly distributed. Cover the skillet with a lid and reduce the heat to low.
Allow the steaks to braise gently in the aromatic mixture until they are tender. This should take about 10-15 minutes, or until the meat can be easily pierced with a fork and the flavors have melded together.
Taste the sauce for salt, adjusting if necessary. Serve the Bistec Encebollado hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to enjoy this comforting Peruvian dish.