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Prep time
30 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Biftec encebollado is a popular Latino-american dish that can be found all through Central America, the Caribbean and South America. Although every region has its own unique twist, the main flavor comes from marinating the meat with onions and vinegar. In my home country of Puerto Rico we usually eat it as a lunch with fried sweet plantains, avocado and rice and beans with a side of the traditional Mayo-ketchup sauce. It is truly a comfort food. Buen Provecho! —Juan Carlos Ponce
Ingredients
- Biftec encebollado
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1 pound
Beef tenderloin
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2
Large Spanish yellow onions
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6-8
Finely grated garlic cloves
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2 teaspoons
Dried oregano
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2 tablespoons
Salt
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1 teaspoon
Fresh ground pepper
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1/4 cup
White distilled vinegar
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1/4 cup
Grape seed oil or any other neutral oil
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1
Ripe avocado
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1
Ripe sweet plantain
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4
Hardy Bread rolls such as Portugese or kaiser rolls
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1 bunch
Cilantro
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Shredded cabbage or your favorite salad
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1
Thinly sliced tomato
- For the Puertorican style Mayo-ketchup sauce
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1/2 cup
Mayonnaise
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1/4 cup
Ketchup
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2 teaspoons
Lime juice
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1-3 dashes
Tabasco sauce
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1
Garlic clove finely minced into a Paste
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1/2 teaspoon
Black pepper
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Pinch
Salt
Directions
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For the biftec encebollado: Slice your beef tenderloin 1/4 of an inch and place in a glass bowl. Thinly slice your onions and add them to the beef. Add the grated garlic, oregano, salt, pepper, vinegar and oil. Mix well to combine and marinate for at least 20 minutes.
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In the meantime prep all the fixings for your sandwich. Slice your avocado and tomato and set aside. Peel and cut lengthwise your sweet plantain, about 1/4 on an inch thick. Shallow fry your plantains until golden brown and set aside. Make the mayo-ketchup sauce. Simply combine all the ingredients and mix until a nice pink sauce is made.
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Separate the beef from the onions. In a very hot cast iron skillet, over medium high heat, cook your meat in batches making sure not to overcrowd your pan. You want to get a nice charred color without overcooking or steaming your meat (about 2 minutes per side). Keep the cooked meat in a separate dish and continue cooking the rest of your meat. Once all the beef is cooked, in the same pan add all the onions and any juice left from the marinate and cook until onions are nicely brown and soft. Combine the beef and the onions and sprinkle chopped cilantro. Now its time to ensamble your sandwich.
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On a toasted roll, smear the mayo-ketchup sauce on both sides. On the bottom half stack the fried sweet plantains, avocado, and topped with slices of beef and onions. On the top half, stack your shredded cabbage, and tomato slices. Close your sandwich cut in half and enjoy!
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