Mexican Bistec Encebollado, Steak and Onions Mexican Style

Here you have a super easy, fast, delicious and budget friendly idea to celebrate Mexican independence day or any other Mexican Holiday, I hope you can give it a try!

  • 2 lbs Sirloin Steak
  • 2-3 onions,  thinly slice 
  • 3 serrano peppers in julianne 
  • 3 Tbsp Extra Virgin Olive Oil 
  • Salt
  • Black Pepper
  • 2 tsp Maggi Sauce ( or worcestershire sauce)

Season the steaks with half a tablespoon of extra virgin olive oil,  two teaspoons of Maggi sauce (or worcestershire sauce) salt and black pepper to taste.  Make sure the steaks are well seasoned on all sides and place them in the refrigerator for 5 - 10 minutes so they can absorb all the flavors of the maggi sauce.

After 10 minutes, heat up a large skillet or griddle on medium high heat and cook the steaks for about 2 minutes on the first side.

In the meantime, in another skillet, on medium high heat, heat up 2 tablespoons of extra virgin olive oil, and one the oil is hot add in the onion and cook for 2 minutes. After 2 minutes season with salt and pepper to taste, and also add in the Serrano peppers, and continue to cook for another 2 more minutes.

After 2 minutes on the first side, flip the steaks and cook on the second side for another 2 more minutes. (cook them until they are almost done, about 30 seconds short).  Once the steaks are almost done, transfer them to the onion mixture, toss together for 30 seconds or until the steaks are well cooked.  

Serve with white rice and beans.

Or make some delicious tacos with this. And serve them with Frijoles Rancheros (Ranch Style beans!)