Bistec Encebollado Salvadoreño (Steak and Onions), bursts with rich, delicious flavors. From Alicia Maher’s cookbook, Delicious El Salvador, it makes for a hearty, scrumptious dinner!
A while ago I was fortunate enough to be invited to Melissa’s Produce for a cookbook signing and demo with the lovely Alicia Maher. She's the author of Delicious El Salvador and Sabores Deliciosos.
Alicia taught us how to make Bistec Encebollado, an amazing Salvadoran meat recipe.
Alicia was born and raised in El Salvador. It's her mission to “preserve, rescue and document authentic Salvadoran recipes for her children, future generations, and food lovers everywhere.”
About Alicia Maher
Among other awards, in 2014, Delicious El Salvador won the Gourmand Award for Best First Cookbook in the World. In the world!
Every year the Gourmand World Cookbook Awards honor the best food and wine books, printed or digital. Books from 205 countries participate.
Alicia was also a contributor to The Immigrant Cookbook, representing the millions of Salvadoran immigrants living in the US.
The Delicious El Salvador Cookbook
There are 75 recipes in Delicious El Salvador and there are gorgeous photographs of each one, most of which were taken on location, in San Salvador.
I’ve always loved Salvadoran food, so I was super excited about this event. While Alicia was signing my book, I asked her if she has Salvadoran restaurants she would recommend. Without skipping a beat, she said, “in my kitchen, at home.” And fittingly, Delicious El Salvador is a guide to authentic Salvadoran home cooking.
You could feel Alicia’s passion for her country as she talked about the food and demonstrated recipes.
Bistec Encebollado Salvadoreño
While she was demonstrating how to make this delicious Salvadoran recipe, (page 112), I decided that’s what I’d be making for dinner that night.
A staple of Salvadoran cuisine, Alicia described Bistec Encebollado as delicious, classic, easy for a busy night, and one of the best Salvadoran meat recipes ever. All true!
It was the onions that really lured me in. My mom would have loved this dish, and wouldn’t have even had to say “double the onions, please.” 🙂
You can find out more about Alicia Maher on her site, Delicious El Salvador.
This is not a sponsored post. I was a guest to Alicia Maher’s cookbook signing and demo at Melissa’s Produce where I was given a copy of Delicious El Salvador.
I hope you try this Bistec Encebollado recipe, and love it as much and my family and I did!
Bistec Encebollado Salvadoreño (Steak and Onions)
From Alicia Maher’s cookbook, Delicious El Salvador, this recipe is bursting with delicious flavors and makes for a hearty, scrumptious dinner!
- 2 pounds top sirloin steak (or any other tender cut you prefer), (sliced into 6 equal portions)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup yellow mustard
- 1 cup onion, (thickly sliced (rings, ½-inch-thick))
- 3 tablespoons vegetable oil
- 4 tablespoons Worcestershire sauce
Garnish
- 2 to 3 large tomatoes (firm but ripe), (cut into about 12 slices (¼-inch-thick))
- 6 leaves escarole or butter lettuce; or sprigs of watercress
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Prep steak and marinate. Trim any excess fat from the edges and pound the steaks with a meat mallet, to about ¼ inch thick. Season with he salt and pepper, rub with the mustard, place in a shallow dish, and add the sliced onions on top. Cover and marinate in the refrigerator for a couple of hours.
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Sauté steak. In a large skillet, heat the oil over a high flame until it's almost smoking. Season the steaks with the salt and pepper, and add them to the skillet. Cook on each side for about 1 minute, turning once, until golden brown. Remove the meat from the skillet and set aside in a serving dish.
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Sauteé onions. Reduce the flame to medium high, and in the same skillet with the oil remaining from cooking the steaks, fry the onions until golden, 8 to 10 minutes. Reducing the flame to low, add the Worcestershire sauce and cook the onions for about another 20 seconds. Remove skillet from the stove.
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Assemble and serve. Top the steaks immediately with the onions and pan juices, then garnish before serving with the sliced tomatoes and greens of your choice.
Calorie count is only an estimate.
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sippitysup
I've been to El Salvador and eaten something quite similar to this there. Your version is prettier... GREG
valentina
I hope to go one day. Yest another place on my super long list of places I must go to. 🙂 Thank you.
Chris Collins
Steak and onions is my fav combo! The book looks fab, might have to get myself a copy 🙂
valentina
Thanks, Chris! It's truly a great book. For both inspiration and for following. 🙂
David @ Spiced
What a fun event and cookbook! To be honest, I'm not all that familiar with Salvadoran food...but after seeing these photos, I need to be! I love a good steak, and then pile on those onions? Sign me up please! This looks delicious, Valentina!
valentina
Thank you, David! I'm in total agreement about the onions! 🙂
Jacqueline Meldrum
It's always great to discover a good new cookbook you will actually cook from. I'm all in favour of lots of onions in dishes too.
valentina
Thanks, Jacqueline! I agree about cookbooks. This one truly is great! 🙂
Karen (Back Road Journal)
The mustard and Worcestershire sauce must add a zip to the steak...it sounds great.
valentina
They do indeed. Thank you. Hope you give it a go. 🙂
Cathy
I just made this for my mom and she loved it. Such a wonderful combination of flavors.
valentina
Totally agree! Weren't the onions amazing!?
David
I love simple and authentic meals like this, Valentina! Your presentation is gorgeous, and it’s great to know about Alicia and her. Ppl. El Salvadoran cuisine is new to me!
David
Ugh... “Alicia and her book!” I hate autocorrect!
valentina
Ha! Totally get it. I "write" the craziest things sometimes. 🙂 xo
valentina
Thank you! Authentic and simple really is the best. It's a really lovely book. 🙂
David
As usual, I never reported back that we made this and loved it! I used my homemade Worcestershire sauce and it was just fantastic. Thanks for reminding me about it, as I think we need to make it again!
valentina
That's awesome, David! So happy you like this one. I've made it many times, and was so happy that Alicia taught us about this dish. 🙂 ~Valentina
Deb|EastofEdenCooking
My husband's kind of salad for dinner! Simple and bursting with flavor are the best kind of recipes.
valentina
Yes! I agree. Enjoy and thank you!
Ron
A truly beautiful dish. Alicia's cookbook looks fantastic and it's now on my official US Christmas list. Thanks for introducing me to Alicia's Delicious El Salvador cookbook.
valentina
Thank you, Ron! Hope Santa bring you the book. 😉
John / Kitchen Riffs
Steak and onions? Yes, please -- love that combo. Your version looks great! Sounds like a fun cookbook, too. Thanks!
valentina
Thank you, John! Yes, I'm loving the book.
Chef Mimi
This looks fabulous! Thanks for telling us about this author. I can imagine I would love El Salvadoran food. And my husband would love those meaty onion slices.
valentina
Thanks, Mimi. The onions are the best part!! The "icing on the cake," if you will. 🙂 ~Valentina
Eha
I know nought about El Salvadorean cooking but the recipe is full of flavour and the book actually available at my favourite Australian on line store - shall certainly take a look ! Now what a small world we live in - you know I was born in Estonia in the Baltics - almost verbatum this is one of the favourite meals made exactly the same and served about weekly in most homes - called 'sibulaklops' or beef collops ! So I know it is good 🙂 !!!
valentina
Hi Eha. That's so interesting that this is a common dish in Estonia! I wouldn't have guessed that. Love it. Thank you for sharing. 🙂 ~Valentina
Marissa
This sounds like a cookbook I need to add to my shelf! We love pupusas and curtido, but that's about the extent of my knowledge of Salvadoran recipes. This steak, that looks like it's absolutely bursting with flavor, makes me realize that I need to try more!
valentina
Hi Marissa, It's a great book and the recipes are fun. We have a favorite local (ish) Salvadoran restaurant and the pupusas are soooo good! Enjoy and thanks. 🙂 ~Valentina