The Cheapest Cut of Beef Becomes the Most Tender Steak Dinner Ever
This Puerto Rican-inspired Bistec Encebollado recipe tops seared, garlic-marinated steak with a thick layer of caramelized onions. The meat is tender, the onions are jammy, and every bite explodes with comforting flavors. It’s a guaranteed family favorite.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/bistec-encebollado/
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→ Ingredients
• 3 to 3 ½ pound top round roast, or the same weight equivalent cube steaks
• 10 pureed or finely minced garlic cloves
• 1 tablespoon dry oregano
• ½ cup olive oil
• ½ cup champagne or white distilled vinegar
• 4 peeled, thickly julienned, smaller to medium-sized sweet onions, about 5 to 6 cups
• ½ cup beef stock
• 6-7 tablespoons lard, or olive oil
• Salt and pepper to taste
Watch more recipe videos:
Bistek Tagalog: https://youtu.be/lab_4ptwPjQ
London Broil: https://youtu.be/U4STu3PPcQE
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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43 Comments
Before I watch? Flat iron is very tender
Vow, this is my meal this weekend. Thanks Chef Billy.
Sound good? Let's cook!
Braise the beef! 🙏
What I love about what you said…”no matter the nation of origin”, food is a global language. In my experience out of the Country, even when just a few words are understood between two people…good food is always common ground.
Cheers Chef!🍷
I was thinking Jaccard before you mentioned it. Recipe looks amazing!
Now Im really hungry🤤🤤 Thanks for the video chef🙏
Fantastic! Having lived in Puerto Rico I can tell you, you got this! You da man Billy… Always! ❤
Dam that looks good 👍
Looks really good. For the beans, my wife adds pumpkin instead of potatoes.
Hi, everything looks delicious. Quick question. Are you married to a puertoriquen because you’re Spanish it’s pretty good. I haven’t seen potatoes before in beans and what else can I use to tenderize the meat without that thing ?
Great recipes, retired Chef here, I was thinking of doing the same which a Chuck roast which would have a little more fat. I Jacard beef frequently.
Maria is still doing Snix Snacks at Independence Park.
I grew up eating this food and my family's version of this dish constantly. Really cool to see your take.
NW Indiana. Nice. I grew up in Fort Wayne. Internet neighbors.
Dinner dreams right here 🍝
Bought a jacquard this year. So worth it! Doesn't take up much space. Efficient. A perfect tool.
Pleasantly surprised, this version of bistec encebollado is the closest to the original I have seen. We usually pair it with plain white rice and beans (habichuelas guisadas) which I prefer with Pumpkin (calabaza) not potatoes and few culantro leaves. Kudos
Yeah, I really don't like your new video format. It's more impersonal. I don't know why everybody is going in this direction in this age of AI. I'm sad. I'm leaving.
Indiana! I'm originally from NJ and when I was living with my parents in North Arlington there was and older couple living in our apartment house by the name of Parisi that were originally from Indiana.
I wonder if you are related.
My wife is Puerto Rican and she makes some great dishes.
Got to try this one!
Yes!! Excited to try my jacquard again.
Thank you ! I’m half PR and Half ARAB
I GREW up eating this meal. ❤
Looks so good.
Good job !!!!
Im half Puerto Rican but born and raised in the UK and never taught how to cook the food of my heritage. At the age of 60 now, this recipe sounds great. I ought to give it a try.
Next up, make some delicious shawarma! Would love to see what you come up with!🎉
Wow, what a special treat today Billy! My dad was from Puerto Rico. Love that you are highlighting these recipes and that you enjoy Puerto Rican cooking and cuisine. Can’t wait to see more…
Nice! We have our flight booked for PR in a few months! My mother in law always sends us home with sofrito, mezclita and flan if we are lucky!
Counterpoint: good comfort food should have "attention to detail" as an attribute.
That is what Costco does with their stakes.
My wife is Puerto Rican and we have a variety of Puerto Rican based food that we enjoy making. Frying recaito is one of the best smells in the world and it is the start of habichuelas rosadas. We use calabaza in the beans rather than potatoes. Pernil (slow roasted pork shoulder), arroz con habichuelas rosadas, and a salad is about as good as it gets. Don't forget the platanos (fried green plantains).
And for the record, culantro is far superior to cilantro. Get it, whatever it takes.
Once again, Chef Billy hit the ball out of the park! I absolutely LOVE this channel!
That steak was done 87 hours before all those other dishes lol
Puertorrican here. I love your videos, my friend. However, I need to say this, and I say it with respect. If it's not cube steak, it's not "bistec encebolla'o". There's a whole history and culture behind the use of that specific cut. Using fancier or more expensive cuts goes against what the dish means to us puertorricans.
You using lard brought me back to my grandmother’s kitchen. Wepa 🇵🇷
Πολύ ενδιαφέρον σεμινάριο κύριε Χατζιωτη! Διαβάζοντας τα σχόλια πάντως ένα έχω να πω: Που να επέτρεπε η νομοθεσία περί όπλων και τα ραβδοκαννα,ερε πανηγύρια που θα είχαμε στα σχόλια 😂😅…. Συνεχίστε το έργο σας με την ενημέρωση 👍👏
You may be able to find culantro on Weee. It depends on your region of the country, but I'm guessing that in your area relatively close to Chicago, they have it. Here in the Boston area they're often sold out, but they do have it occasionally.
I thought it was your favorite food to eat.
On an electric stove top a cast iron pan preheated will brown that meat well. The pan gets hotter over time so regulate your heat.
This looks great..BUT….anything I try to cook like this that has an acidic marinate almost completely eats off the seasoning on my carbon steel pans.
Do you not run into this problem?
all food is ethnic food
Brother, I live across the street from that park. The food truck was there just yesterday.
I will say a food processor will not work as good. We've done it so many times in my family while we were in a pinch and it doesn't do the steak justice. It sometimes creates an astringent or like harsh taste that smashing it does not create. Its doable for sure but smashing will always be best for the bistec.
You can always get dry Culantro (Chadonbeni) from "Golden Rootz LTD
খুবই চমৎকার আপনার আপনি রান্না ❤❤❤