TODAY,“BISTEC ENCEBOLLAO” (or ONION SMOTHERED CUBE STEAK) with CAPERS, YELLOW RICE and a TOMATO-AVOCADO SALAD
What a simple and yet fulfilling meal. The flavors are intense and tangy but the tomato avocado salad refresh you down to your soul! Smile.
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $8.97 or $4.49 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 large cubed steaks ($4.50)
1 large onion (.44)
5 cloves of chopped garlic (.30)
1 tbsp. Capers, drained (.30)
2 ½ tbsp. Olive oil (1 tbsp. to marinate the steaks; ½ to cook the rice and 1 to cook onions) (.60)
2 tsps. Adobo (.30)
1 Sazon envelope (.20)
1 cup of parboiled rice (.75)
2 cups of water (0)
1 tomato (.33); 1 Avocado ($1.25) and salt and pepper to taste. (1.58)
Clean and season the steaks with olive oil and 1 tsp. Adobo.
Slice the onion add to the steaks and refrigerate until time to cook.
In a saucepan or small pot in high, add 2 cups of water, 1 tsp. of Adobo, ½ tbsp. olive oil and the Sazon packet. Bring the water to a boil, add the rice, bring to a second boil.
Reduce the heat to low, cover and cook for 20 minutes.
Make the salad and refrigerate.
In a skillet on med-high add 1 tbsp. olive oil, wait until bubbly and add the onions and chopped garlic. Cook until golden brown, remove from skillet and set aside.
On the same skillet, add the steaks, they shouldn’t overlap, and cook until golden brown.
Add the cooked onions and garlic, the capers and stir until they are warm enough to serve.
By now your rice is done and you are ready top plate. Enjoy!
Leave a Reply.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.