Back on the block, we called this biftec rápido al horno. It translates to ‘quick-oven steak.’ Initially, we would experiment with various condiments to place over the steak before baking it. On trick my mom used was to season the steak, then sprinkle it with a package of dry onion soup mix and then bake it. Sometimes it was just Worcestershire sauce over the meat. Well, I happened to have some left-over barbecue sauce that was about to reach its expiration date, and I decided to use that as a topping. The result was really good, and my parents would have approved.

For this dish you can use any cut of meat on hand, or which you can afford. I use sirloin; but round steak, flank steak, rib-eye or even chuck steak can be used.  How much barbecue sauce you use for the topping depends on you. Some like their steak smothered with sauce, others less so. Let your taste buds be the judge.This is a simple no-nonsense preparation that renders a good meat dish within 25 minutes or so depending on the cut of meat. Enjoy.



2 to 3-pound round or sirloin steak
Salt and ground black pepper to taste
½ teaspoon dried oregano
Barbecue sauce


  1. Preheat oven to 350-degrees F.
  2. Season steak on both sides with salt, pepper and oregano. Rub or splash with barbecue sauce to cover meat.
  3.  Place in an oven-roof dish or pan and bake, uncovered, 20-25 minutes to desired doneness.
    Yield: 4-5 servings.