Biftec Encebollado Sandwich with Mayo-ketchup Sauce

May 11, 2022
3 Ratings
Photo by Juan Carlos Ponce
  • Prep time 30 minutes
  • Cook time 15 minutes
  • 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

What You'll Need
  • Biftec encebollado
  • 1 pound Beef tenderloin
  • 2 Large Spanish yellow onions
  • 6-8 Finely grated garlic cloves
  • 2 teaspoons Dried oregano
  • 2 tablespoons Salt
  • 1 teaspoon Fresh ground pepper
  • 1/4 cup White distilled vinegar
  • 1/4 cup Grape seed oil or any other neutral oil
  • 1 Ripe avocado
  • 1 Ripe sweet plantain
  • 4 Hardy Bread rolls such as Portugese or kaiser rolls
  • 1 bunch Cilantro
  • Shredded cabbage or your favorite salad
  • 1 Thinly sliced tomato
  • For the Puertorican style Mayo-ketchup sauce
  • 1/2 cup Mayonnaise
  • 1/4 cup Ketchup
  • 2 teaspoons Lime juice
  • 1-3 dashes Tabasco sauce
  • 1 Garlic clove finely minced into a Paste
  • 1/2 teaspoon Black pepper
  • Pinch Salt
  1. 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.
  2. 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.
  3. 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.
  4. 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!

See what other Food52ers are saying.

  • _pilar
  • Leandragarciat

2 Reviews

_pilar May 11, 2022
Delicious! Classic Puertorican flavors! The sweetness of the plantain goes so well with the acidity and flavor of the onions and meat! Amazing recipe and sooo easy! Thank you!!
Leandragarciat May 11, 2022