Bistec encebollado is a simple Latin American dish whose literal translation would be something like “onioned steak”, if onioned happened to be a word. That not being the case, we’ve gone with “onion-smothered”, though that does make the onions sound a bit clingy. In any case, it’s traditionally prepared by taking tough cut of meat, slicing it thin and/or pounding it to break down the fibers, then braising it with onions until tender. In our recipe, cooking the steak sous vide does all the work of tenderizing the meat, and keeps it medium rare to boot, making it just that much more delicious. The only bit of work involved is making the braised onions to serve with the steak, and the sweet, savory results are well worth the small effort involved. Served over rice, this makes a simple but extremely satisfying weeknight meal (just put the steak in your Nomiku bath at the start of the day!).