Dominican-Style Bistec Encebollado
Steak with Rice & Beans plus a Tomato Salad
The food of the Dominican Republic reflects its history as a Caribbean crossroads. HelloFresh team member Melissa A. says of the island: “Dominican cuisine is a mix of African, Taino, and Spanish influences. It's simple, but full of so much flavor.” Our spin on sautéed steak and onions is no different—a flavorful, easy classic. The steak is marinated in oregano, garlic, vinegar, and lime juice, seared, and tossed with sliced caramelized onion and a tangy, oniony pan sauce. On the side are red beans simmered with tomato paste, onions, and peppers, and fluffy seasoned rice. A simple tomato salad—a traditional side in the DR—provides fresh, bright contrast.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
1 unit
Yellow Onion
1 unit
Long Green Pepper
2 unit
Tomato
¼ ounce
Cilantro
10 ounce
Bavette Steak
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
5 teaspoon
White Wine Vinegar
½ cup
Jasmine Rice
1 unit
Kidney Beans
2 unit
Chicken Stock Concentrate
1 tablespoon
Fry Seasoning
1 unit
Tomato Paste
Not included in your delivery
Salt
Pepper
2 tablespoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve lime. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Core and dice green pepper into ¼-inch pieces. Cut tomatoes into ½-inch wedges. Roughly chop cilantro.
• Pat steak* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until steak is about ½ inch thick. • In a large bowl, combine oregano, garlic powder, 1 tsp vinegar, ½ tsp salt, a large drizzle of oil, juice from lime, and pepper (2 tsp vinegar and 1 tsp salt for 4 servings). Add steak and turn until completely coated. Cover with plastic wrap and set aside to marinate.
• Heat a large drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add rice, minced onion, green pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until rice is toasted and onion is slightly tender, 3-4 minutes. • Drain and rinse beans. • Carefully add beans, stock concentrates, Fry Seasoning, half the tomato paste (all for 4), and ¾ cup water (1½ cups for 4) to pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
• Meanwhile, in a medium bowl, combine tomatoes, cilantro, 1 TBSP olive oil, 1 tsp vinegar, and ¼ tsp sugar (2 TBSP olive oil, 2 tsp vinegar, and ½ tsp sugar for 4 servings). Taste and season with salt and pepper. Refrigerate until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt; cook, stirring occasionally, until browned and slightly tender, 4-6 minutes. (TIP: If onion is browning too quickly, lower the heat and cover with a lid.) Turn off heat; transfer to a plate. Wash out pan.
• Heat another drizzle of oil in pan used for onion over medium-high heat. Add steak, reserving marinade (let excess marinade drip back into bowl before adding steak to pan); cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, add cooked onion and reserved marinade to pan. Cook until sauce thickens, 1-2 minutes. Remove from heat.
• Fluff rice and beans with a fork; taste and season with salt and pepper if desired. • Divide rice and beans, steak, and tomato salad between plates. Top steak with tangy onion sauce and serve.
Steak is fully cooked when internal temperature reaches 145°.
