Traditional Costa Rican Bistec Encebollado

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This beef with onions combines skirt steak, caramelized onions, and of course, Salsa Lizano for a uniquely Costa Rican take on a popular Latin American recipe.

About Costa Rican Bistec Encebollado

Bistec encebollado translates to “steak and onions.” While steak and onions is a popular dish throughout the world and especially in Latin America, this particular recipe has a twist by adding the uniquely Costa Rican Salsa Lizano. It’s simple to make and is a frequent star of the Costa Rican casado.

A word to the wise- steak in Costa Rica has a very different cut than the large steaks we eat in the US, so this recipe uses either skirt steak or flank steak cut into small steak-sized pieces. You ultimately want a thin cut of beef for this recipe.

The hallmark of this recipe is the sizzling of the pan when you put the steak in, and the delicious aroma of meat and Salsa Lizano coming together in perfect harmony. The smell of bistec encebollado cooking is enough to make your mouth water, and if you are walking down the street in Costa Rica and someone is making it, you’ll know. YUM.

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Bistect Encebollado Recipe – Costa Rica

Printable recipe below

Ingredients

• skirt steak
• Salsa Lizano
• yellow onion
• garlic cloves
• vegetable oil

Instructions

Slice onions into rings. Crush garlic. I use frozen garlic cubes that can be found in the frozen vegetable aisle at Walmart and Trader Joe’s. The brand I most use is Dorot (see photo above).

In a medium skillet heat vegetable oil until just shimmering. Add onion, two tablespoons of Salsa Lizano and garlic. Cook on medium heat, stirring occasionally, until the onions are just translucent.

Cut the skirt steak into pieces about three inches long and two inches wide. Rub the steaks with the other 2 tablespoons of Salsa Lizano. Place steak on top of the onions.

Cook on medium heat until desired doneness. I sometimes put the onions on top of the steak after a while to let the meat cook through all the way. (Traditional in Costa Rica is very well done, or chancleta as well call it because it’s done enough to be just like chewing a sandal).

Remove from heat, serve with white rice, black beans and a green salad.

Substitutions

You could use flank steak or cube steak in place of the skirt steak.

You can swap olive oil or other oil of your choice for vegetable oil.

Variations

There aren’t a ton of variations on this recipe, but you could do either pounded or filleted chicken breasts in place of the steak. You could also try this with tofu!

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Serving Suggestions

Serve with white rice, black beans (or red beans), and salad. This is a popular addition to the Costa Rican casado. Occasionally this dish will be served with gallo pinto.

Printable Bistec Encebollado Recipe