Bistec Encebollado with Garlicky Yucca and Green Salad

Name: Bistec Encebollado with Garlicky Yucca and Green Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 3 servings
Cuisine: Puerto Rican
Ingredients: 1.25 pound beef round steak (thin-cut, pounded lightly if too thick); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 yellow onion (thinly sliced); 2 tablespoon white vinegar; 4 clove garlic (minced, divided); 1 teaspoon dried oregano; 3 tablespoon olive oil (divided); 1.5 pound fresh yucca root (peeled and cut into 2-inch chunks); 0.25 cup fresh lime juice; 2 tablespoon fresh cilantro (chopped); 4 cup mixed greens; 0.5 cup cherry tomatoes (halved); 0.25 red onion (medium, thinly sliced); 2 tablespoon white wine vinegar

Thin-sliced beef steaks seared with plenty of caramelized onions, served with tender yucca drizzled with a bright garlic mojo, and a crisp green salad.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 3
Cuisine: Puerto Rican
Difficulty: Easy
Cost: $8.03/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1.25 pound beef round steak (thin-cut, pounded lightly if too thick)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 yellow onion (thinly sliced)
2 tablespoon white vinegar
4 clove garlic (minced, divided)
1 teaspoon dried oregano
3 tablespoon olive oil (divided)
1.5 pound fresh yucca root (peeled and cut into 2-inch chunks)
0.25 cup fresh lime juice
2 tablespoon fresh cilantro (chopped)
4 cup mixed greens
0.5 cup cherry tomatoes (halved)
0.25 red onion (medium, thinly sliced)
2 tablespoon white wine vinegar

Instructions

Season beef round steak with 1/2 teaspoon salt and black pepper.
In a medium bowl, combine thinly sliced yellow onion, white vinegar, 2 cloves minced garlic, and dried oregano. Add the seasoned steaks, ensuring they are coated. Marinate at room temperature for at least 15 minutes.
While steaks marinate, prepare the yucca: Place peeled and cut yucca chunks in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until yucca is very tender when pierced with a fork. Drain well.
Prepare the garlic mojo for the yucca: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add the remaining 2 cloves minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in fresh lime juice and 1 tablespoon chopped fresh cilantro.
Prepare the Green Salad: In a large bowl, combine mixed greens, halved cherry tomatoes, and thinly sliced red onion. Drizzle with white wine vinegar and 1 tablespoon olive oil, toss gently.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove steaks from marinade, reserving the onion mixture. Sear steaks for 2-3 minutes per side, depending on thickness and desired doneness. Remove steaks from skillet and set aside.
Add the reserved onion marinade mixture to the same skillet. Cook over medium heat, scraping up any browned bits from the bottom of the pan, for 5-7 minutes, until onions are softened and slightly caramelized.
Return steaks to the skillet with the onions and simmer for 1 minute to allow flavors to combine. Serve immediately. Drizzle the cooked yucca with the prepared garlic mojo. Serve Bistec Encebollado with onions, garlicky yucca, and the Green Salad.

Notes

Pounding the steak thinly helps ensure tenderness and quick cooking. If you can't find fresh yucca, frozen pre-cut yucca can be used; adjust cooking time as needed.

Nutrition (per serving)

Calories: 796
Protein: 45.3 g
Carbohydrates: 98.3 g
Fat: 23 g
Fiber: 8.2 g
Sodium: 564 mg
Saturated Fat: 5.4 g
Sugar: 7.5 g
Cholesterol: 113 mg