Three Guys From Miami: Cuban and Spanish Food Recipes
Glenn Lindgren: A nice beef steak, perfectly prepared and nicely presented is a great choice for a dinner party.

Raúl Musibay: This recipe adds a touch of lime and fresh cilantro to give the dish a Cuban flavor.

Jorge Castillo: We've had great luck using sweet onions, such as the Vidalia onion. However, feel free to use whatever onion you have on hand.

Raúl Musibay: Cubans traditionally eat their beefsteaks thin.

Glenn Lindgren: Every meat market and grocery in Miami has special thin cuts, such as the churrasco, that cater to the Cuban taste. You can also use a good sirloin to make this recipe.

 Bistec Encebollado - Steak with Onions

Bistec Encebollado -- Steak with Onions

By Three Guys From Miami

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

Quickly cooked, fork-tender steaks smothered in onions with a touch of citrus and cilantro.


2 pounds sirloin steak, sliced thin (about 8 ounces per serving)
1/4 cup olive oil for sautéing
2 cups sweet onions, sliced thin
2 cups sliced fresh mushrooms (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon Spanish sweet paprika
6 cloves garlic, minced
2 tablespoons fresh lime juice
4 tablespoons butter
1/4 cup chopped fresh cilantro

Using a meat mallet, moisten the steaks with a little water and place between two pieces of plastic wrap and pound out to a thickness of about 1/4 inch.

Heat the olive oil in a frying pan at medium heat. Add the onions and sauté briefly. They should still be slightly crisp. Remove onions. (If you are using mushrooms, add them and remove at the same time as the onions.)

Sprinkle each steak with salt, black pepper, cumin, and paprika and rub it in.

Add the garlic to the pan and sauté for 1 minute only. Immediately add the steaks and sauté to desired doneness, turning once only. These thin steaks will cook very quickly. Medium-rare calls for a very quick flip -- no more than a minute or so on each side.

Remove the steaks and place them somewhere where they'll stay warm and away from the grasping mitts of your hungry sister-in-law. Deglaze the pan by adding the lime juice and the butter and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.

Cover each steak with the sautéed onions and mushrooms. Pour the sauce over the steaks and sprinkle with chopped cilantro.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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