Puerto Rican Steaks

Prep Time: 10 Minutes     Cook Time: 30 Minutes     Yields: 3-4 Servings

Many Texans in my area are shocked to find out that not all hispanic people eat Mexican food. People constantly think my wife loves spicy food or knows how to make tamales—not realizing those two things don’t even really exist in Argentina. Come to find out, there are so many foods in Latin America that don’t even taste remotely like Mexican food. (Who’d have thought?)  One of my recent favorites is something called bistec encebollado (but we’ll call it Puerto Rican steaks for our purposes).

Bistec encebollado is simply translated as steak and onions. But you won’t need any steak sauce for this dish. These puerto rican steaks are very savory, tropical, and delicious. Plus you can make them over the stove so you don’t have to get all smoky.

Ingredients for Puerto Rican Steaks

  • 2 Lbs Round steak
  • 1/4 Cup Apple cider vinegar
  • 3 Cloves garlic
  • 1 Tsp Dried oregano
  • 1 Tsp Ground achiote (annato)
  • 1 Onion
  • 1 Tbsp Coconut oil
  • 6 Cherry tomatoes (optional)
  • 1 Tsp salt (optional)
  • Cilantro

Making Puerto Rican Steaks

In a bowl, combine the apple cider vinegar, minced garlic, dried oregano, and ground achiote. This is your marinade.

Cut your round steak into 4 or 6 pieces, then add that to the marinade bowl. Slice some onions and add it to the marinade as well. This will all sit in the refrigerator for a couple of hours so the flavors can start combining.

Once you’re ready to cook the puerto rican steaks, heat a skillet over medium heat. Add the coconut oil and cook the steaks. Add one or two steaks at a time (don’t add the juice). I generally cook the steaks well done, but you can cook them to your liking. I generally look for a good caramelization on both sides because that makes the vinegar-covered steaks taste so good.

Once all the steaks are cooked, sauté the onions, extra juice, and cherry tomatoes until the onions are tender (but still a bit firm). Sprinkle salt over the cooked steaks (they already have a decently salty taste from the vinegar), then top them with the onion mixture. Add some cilantro to the side and enjoy.

I serve this dish with paleo mofongo or fried plantains. My wife and I ate 2/3 of this recipe with some plantains on the side, and we were perfectly full.