Bistec Encebollado with Mamposteao Rice

Ingredients

• For the Bistec Encebollado
• 1½ lbs thinly sliced beef steak (top round or sirloin) 🥩
• 2 large onions, thinly sliced 🧅
• 4 garlic cloves, minced 🧄
• 2 tbsp white vinegar 🍶
• 2 tbsp olive oil 🫒
• 1 tsp oregano 🌿
• 1½ tsp adobo seasoning 🧂
• 0.5 tsp black pepper
• Optional: 1 tsp sofrito for extra flavor
• For the Mamposteao Rice
• 2 cups leftover white rice 🍚
• 1½ cups cooked pink or red beans (with a bit of liquid) 🫘
• 0.25 cup sofrito 🧅🫑🌿
• 0.5 cup diced ham or bacon 🥓
• 2 tbsp olive oil 🫒
• 1 tsp sazón with achiote
• Salt and pepper to taste 🧂

Instructions

1. 1Marinate the steak
2. 2In a bowl, combine steak, garlic, vinegar, oregano, adobo, black pepper, and a drizzle of olive oil. Add optional sofrito if desired. Mix well, cover, and marinate for at least 30 minutes (overnight is best!).
3. 3Cook the steak
4. 4Heat a skillet with olive oil over medium heat. Add steak and cook for 3–4 minutes on each side or until browned. Add the onions and cook until they soften and caramelize, about 8–10 minutes. Stir occasionally, letting the juices coat the meat.
5. 5Make the mamposteao
6. 6In a separate pan, heat olive oil and sauté sofrito and diced ham or bacon until golden. Add cooked rice and beans with a bit of bean liquid. Stir in sazón and mix well. Cook for 10–12 minutes, stirring occasionally, until everything is hot and flavorful.
7. 7Serve it up
8. 8Plate a generous scoop of mamposteao rice, top with the bistec and a mountain of sweet onions. Garnish with fresh cilantro if you like!