Dominican-Style Bistec Encebollado
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Dominican-Style Bistec Encebollado

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.

Total Time40 minutes
Prep Time15 minutes


serving amount

1 unit


1 unit

Yellow Onion

1 unit

Long Green Pepper

2 unit


¼ ounce


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



2 tablespoon

Cooking Oil

¼ teaspoon


1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories960 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate106 g
Sugar15 g
Dietary Fiber14 g
Protein44 g
Cholesterol70 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Plastic Wrap
Meat Mallet
Large Bowl
Small pot
Medium Bowl
Large Pan



• 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.

Marinate Steak

• 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.

Cook Rice & Beans

• 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.

Make Salad

• 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.

Cook Onion

• 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.

Cook Steak

• 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.

Finish & Serve

• 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°.