BISTEC ENCEBOLLADO (PUERTO RICAN STEAK, ONIONS AND SALSA)

Traditionally, bistec encebollado is a one-pot stew made with cube steak. Richards reinterprets the concept using seared, braised flat iron steaks, although flank steak will also work. His recipe for Classic Sofrito does double duty as both steak marinade and saucy seasoning.

Sazon, an earthy, smoky spice blend used as a meat or fish rub, is available in prepared mixes in the international or spice aisle of grocery stores. 4 (6-ounce) flat iron steaks

1/4 cup Classic Sofrito (see recipe) 4 tablespoons vegetable oil

1 tablespoon Sazon

1 large yellow onion, cut into 1/2-inch-thick rings 1 (28-ounce) can plum tomatoes

2 cups beef stock

1/4 cup red wine vinegar

2 sprigs fresh oregano

1 tablespoon kosher salt

4 sprigs fresh cilantro

Rinse and pat the steaks dry. Pour half the sofrito on a plate, then set the steaks onto the sofrito to coat the bottoms. Pour the remaining sofrito over the steaks and marinate them for at least 1 hour, but no more than 2 hours, at room temperature. Heat the oven to 350 degrees.

Heat the oil in a large cast-iron skillet over medium-high heat. Press the sofrito firmly into the steaks, then season both sides of the steaks with the Sazon. Sear the steaks for 3 to 4 minutes on each side, then transfer to a platter or cutting board.

Add the onion rings to the skillet and brown them on one side to get some caramelization, 3 to 5 minutes. Transfer the onions to the platter with the steaks.

In a 9-by-13-inch casserole dish, combine the tomatoes, stock, vinegar, oregano and salt. Heat the casserole dish in the oven for 20 minutes.

Remove the casserole dish from the oven, then lay the steaks in the dish in a single layer and cover with the onions. Return the dish to the oven and cook for about 1 hour, or until the steak is fork-tender, basting the steaks with the tomato sauce every 15 minutes.

Let the steaks rest for 15 minutes. Serve each steak topped with a generous helping of sauce from the dish and a sprig of cilantro.

Serves 4.

Per serving: 535 calories (percent of calories from fat, 59), 40 grams protein, 15 grams carbohydrates, 8 grams total sugars, 3 grams fiber, 35 grams total fat (10 grams saturated), 111 milligrams cholesterol, 1,201 milligrams sodium.

COURTESY OF HARVEST Ingredients for Chef Richards’ Classic Sofrito from his “Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America.”