Bistec Encebollado
Bistec Encebollado (bees-TEHK en-seh-boh-YAH-doh)
Steak Smothered in Onions
Thin beef steaks pan-fried and smothered in sweet, caramelized onions and tomatoes — a hearty Panamanian lunch staple found in every fonda.
Instructions
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1
Pound steaks thin with a mallet. Season with salt, pepper, cumin, and Worcestershire.
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2
Sear steaks in hot oil for 2 min per side. Remove and set aside.
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3
In the same pan, cook onion rings over medium heat until deeply caramelized, about 15 min.
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4
Add garlic and tomato slices, cook 3 min.
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5
Return steaks to pan, nestle under onions. Cover and cook 5 min.
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6
Serve steaks topped with onions, garnished with cilantro.
Did You Know?
Bistec encebollado is the most ordered dish at Panamanian fondas — it outsells every other lunch option combined.
The Story Behind Bistec Encebollado
Bistec encebollado represents the everyday cooking of Panamanian fondas, the small family-run eateries that feed the working class. The technique of smothering inexpensive beef cuts in slowly caramelized onions transforms tough meat into a tender, flavorful dish. It is the quintessential almuerzo corriente (set lunch) across the country.
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