Sirloin Bistec Encebollado & Crispy Sorullos
Enjoy a multi-dish culinary tour of a new destination!
- Eggs
- Milk
- Wheat
Seared sirloin is roasted to your preferred doneness, then sliced and topped with a Cuban-spiced onion sauce built from caramelized onions, tomato paste, and savory stock. Crispy fried sorullos—golden polenta-and-cheese logs—serve as the perfect dipper alongside a tangy chimichurri slaw. Fluffy white rice and a creamy pink sauce round out this vibrant Cuban-inspired plate.
Ingredients
1 unit
Green Bell Pepper
12 ounce
Sirloin Steak
1 unit
Tomato Paste
1 unit
Onion
1 unit
Precooked Polenta
1 unit
Beef Stock Concentrate
2 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
8 ounce
Coleslaw Mix
2 ounce
Chimichurri
¾ cup
White Rice
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
½ tablespoon
Cuban Spice Blend
1 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain any excess liquid from polenta; transfer to a large bowl. Using your hands, crumble until it resembles coarse crumbs.
Add flour, Monterey Jack, 2 TBSP water, and ¼ tsp salt (4 TBSP water and ½ tsp salt for 4 servings). Using your hands, mash until flour and cheese are thoroughly incorporated, 30-60 seconds.
Set dough aside to rest for 10 minutes.
While dough rests, halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
In a small bowl, combine ketchup and half the mayonnaise. Set pink sauce aside until ready to serve.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, pat steak* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and sear until browned, 2-3 minutes per side. (Steak will not be cooked through at this point.) (TIP: If your pan isn’t ovenproof, transfer steak to a baking sheet now.)
Return to oven and roast on top rack until cooked to desired doneness, 8-12 minutes. Wipe out pan.
Transfer steak to a cutting board to rest.
Shape rested dough into 8-10 logs (16-18 for 4 servings), about 3 inches long (use about 2 tbsp dough per log).
Heat a ⅓-inch layer of oil in pan used for steak over medium-high heat. Once hot enough that a pinch of polenta sizzles, add sorullos in a single layer (for 4, cook in batches). Cook, turning occasionally, until golden brown, 4-5 minutes (if browning too quickly, reduce heat to medium). Turn off heat; transfer to a paper towel-lined plate and season with salt. Wipe out pan.
Heat a drizzle of oil in pan used for steak over medium heat. Add onion and cook, stirring, until lightly browned and softened, 6-8 minutes.
Add tomato paste and cook, stirring, until brick red in color, about 30 seconds.
Add ¾ cup water, stock concentrate, and half the Cuban Spice Blend (1½ cups water and all the Cuban Spice Blend for 4 servings). Cook until sauce has thickened, 1-2 minutes. TIP: If sauce seems too thick, add a splash of water.
In a second large bowl, combine chimichurri, remaining mayonnaise, a drizzle of olive oil, salt, and pepper.
Add bell pepper and coleslaw mix; toss to combine.
Fluff rice with a fork.
Thinly slice steak against the grain.
Divide steak and rice between plates; spoon onion sauce over steak. Serve with slaw, sorullos, and pink sauce for dipping on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The polenta was a welcome addition alongside the steak, and the dish offered plenty of bold flavors.
- Ease of prep: One reviewer found the recipe quite involved, with multiple components making it feel like a lot to manage at once.
