Growing up eating Cuban food on a regular basis, my favorite was always bistec empanizado or breaded steak. My grandfather always made the best empanizado and I was so happy whenever he would make it for me. To this day it’s probably still my favorite meal, though I can’t really enjoy it very often and in the large portions that I’d like.
I can, however, enjoy a bistec ensebollado which was always my second favorite when bistec empanizado was not an available.
I would pick off the onions as a kid, because bleh what kid likes onions. As an adult they are still not my favorite, but I’ll eat them in small doses when they are cooked.
Traditionally, these steaks are very thin and tender. I found some thin cut sirloin steaks at the store and was so excited to make some bistec ensebollado!
- 2 thin cut sirloin steaks
- 1 small yellow onion sliced in half moons
- salt and pepper
- 2 tbsp olive oil
- Slice your oinoins and get your skillet preheated over medium heat. Add in your olive oil and put your onions in the skillet. Get them cooking for about 5-7 minutes until translucent. Remove to a different dish and turn the heat up to medium high. Add in some more olive oil if needed.
- Season your steaks and and add them into your hot skillet. They will cook very quickly. It will take just about two minutes on each side. Do NOT over cook or they will get tough.
- Serve your steak with the onions over and a side of vegetables.
This recipe is: gluten free, grain free, low carb, low glycemic, diabtic friendly, grain free, dairy free, paleo.