BistecSchool is in session here in Georgia which means I’m busier than ever!  We are starting the school year virtually so that mean I have to put on my teacher hat once again.  No, I’m not a teacher but this pandemic has forced me to become one as it has to most of us parents.  This means having to plan because my days look a bit different than I’m accustomed to and there’s even less time to spend in the kitchen.  I’m always thinking of easy meal to make and Bistec is as easy as it gets.

 I first had bistec at a Cuban restaurant and knew I had to make it at home.  There are many versions of bistec depending on country and region.  Some have a tomato sauce; some have rich beef gravy while others have no sauce at all. 

This recipe calls for beef and you can use inexpensive cuts like skirt steak, round steak or sirloin steak.  To help tenderize the tougher cuts like skirt steak and round steak, you can use a tenderizing mallet.  Sirloin steak is a tenderer cut that’s fairly inexpensive as well and don’t require tenderizing.  This is a fairly simple recipe that requires very few ingredients but don’t be fooled – it is delicious!

I also made a video that I posted over on my YouTube channel so be sure to check that out and subscribe to my channel if you haven’t already.  If you make this recipe, be sure to share it with me over on Instagram!

Get the Recipe BISTEC (VIDEO)


  • Bistec
  • 2 lbs sirloin cut into thin pieces
  • 1 tbsp olive oil
  • 1 tbsp vinegar, red wine or apple cider
  • ½ tsp dried oregano
  • 1 ½ tsp all purpose seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 onion, sliced into thick rings
  • water or beef stock


  • Mix together oil, vinegar, oregano, all purpose seasoning, salt and black pepper. Combine with sirloin and mix to coat the sirloin beef.
  • Place in the fridge for at least 2 hours.
  • In a pot over high heat, add about 1 tbsp olive oil. When oil is hot, brown the beef on both sides then place onto a plate.
  • Add onion to the pot and cook for about 10 minutes until it begins to brown.
  • Add browned sirloin beef and juices back to the pot and add enough water to cover.
  • Bring to a boil then reduce to simmer and cover pot. Cook until beef is tender and sauce has reduced and thickened. Add more water as needed as it cooks. Remove from heat and serve with rice.


Course: Uncategorized
Author: Jehan Powell