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+ servings
Steak with lots of golden onions on top with greens on the side.

Steak and Onions (Bistec Encebollado)

From Alicia Maher’s cookbook, Delicious El Salvador, this recipe is bursting with delicious flavors and makes for a hearty, scrumptious dinner!

Course Main Course
Cuisine Salvadoran
Keyword steak dinner recipes, easy steak dinner
Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 2 hours
Total Time 2 hours 27 minutes
Servings 4 to 6
Calories 435 kcal
Author Alicia Maher


  • 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, 1/2-inch-thick)
  • 3 tablespoons vegetable oil
  • 4 tablespoons Worcestershire sauce


  • 2 to 3 large tomatoes (firm but ripe), cut into about 12 slices (1/4-inch-thick)
  • 6 leaves escarole or butter lettuce; or sprigs of watercress


  1. Trim any excess fat from the edges and pound the steaks with a meat mallet, to about 1/4-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.

  2. 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.

  3. 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.

  4. Top the steaks immediately with the onions and pan juices, then garnish before serving with the sliced tomatoes and greens of your choice.