Seared Skirt Steak with Caramelized Onions

Bistec Encebollado
Servings: 4


  • 4cups water
  • 2tablespoons salt
  • 5peeled garlic cloves
  • 1small white onion, chopped
  • 1bundle hierbas de olor (marjoram, thyme and bay leaf)
  • 1pound flank steak OR butterflied skirt steak OR thin-cut round tip (1/8- to 1/4-inch thick) also known as minute steak, sandwich steak or breakfast steak in American markets
  • For the Taco Filling
  • 2tablespoons vegetable oil
  • 1/2small white onion, cut into slices about 1/4-inch thick
  • 2 or 3epazote leaves , finely chopped
  • 1/2cup shredded melting cheese (such as Jack, Chihuahua, quesadilla or asadero)
  • A fewdashes of your favorite Mexican hot sauce


In a 3-quart pot set over high heat, add the water, salt, garlic, onions and herb bundle and bring to a boil. Reduce the heat to medium and add the steak. Simmer until the meat turns tender, about 1 hour.

Set a 12-inch skillet set  over medium heat and film with oil.  Add the onion slices and cook for 2 to 3 minutes. Remove meat from pot and cut into 1/2-inch cubes, then add to the skillet with the onions and cook until the meat and onions are browned, abut 7 to 8 minutes.

Add the cheese and epazote leaves and stir to combine. Scoop the mixture into warm corn tortillas and add a few dashes of hot sauce.


  1. You mention in the recipe to use 2 or 3epazote leaves , finely chopped in the taco filling but didn’t mention them in the instructions. Should they be cooked with the onion or as a garnish afterwards?

    — Russ

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