Puerto Rican Bistec Encebollado (Steak and Onions) with Rice
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Ingredients
- 600 g beef rump steak
- 2 onion, sliced
- 2 garlic cloves
- 1 lime
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 38.1 g
- Carbohydrate
- 65.7 g
- of which sugars
- 4.7 g
- Fat
- 14.4 g
- of which saturates
- 5.8 g
- Fibre
- 2.7 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the beef rump steak and squeeze over the juice of the lime. Leave to sit for 10 minutes.
- 2
Sear the steak in a hot pan for 2-3 minutes on each side for medium, then rest and slice thinly.
- 3
In the same pan, fry the sliced onion and crushed garlic for 8-10 minutes until deeply softened and golden.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the sliced steak topped with the fried onions, with the rice alongside.
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